Author Notes: I recently bought the Flour Bakery + Cafe’s cookbook and I can’t wait to try everything in it. The first morning I had the book, I wanted to make the Good Morning Muffins, but I didn’t have half the ingredients so I came up with this recipe based very very loosely on it…so I’ll say it was inspired by the Good Morning Muffins, but I still need to try Joanne Chang’s recipe. This was a great use of the some of the 30 pounds of apples I had in the fridge after apple-picking. —Meatballs&Milkshakes
Serves: 10
Ingredients
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1.5
apples, peeled and cored, in a small dice
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1
cup oats, not quick cooking
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1
cup flour
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1.5
teaspoons baking powder
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1/3
teaspoon salt
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1/2
teaspoon cinnamon
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2
eggs
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1/2
cup sugar
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1/2
cup canola oil
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1
teaspoon vanilla extract
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1/2
cup chopped bittersweet chocolate chunks
Directions
- Butter 2 muffin pans or line with muffin/cupcake liners. Preheat oven to 350 degrees.
- Cream the eggs and sugar together in a mixer for a couple minutes, until light and airy. Add the oil slowly and the vanilla extract while whipping with the mixer.
- Combine the rest of the ingredients in a separate bowl (except the apple). Add to the wet ingredients and fold though until combined. Add in the apple and combine.
- Pour into the buttered pans and bake for about 30 minutes or until a toothpick comes out clean. Let them cool for a few minutes before removing from pan.