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
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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
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Butter 2 muffin pans or line with muffin/cupcake liners. Preheat oven to 350 degrees.
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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.
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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.
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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.
I'm an ex-finance, nonprofit fundraiser by day and a (mostly) Italian cook and blogger by night. I love having friends over for dinner and my favorite evenings are when we spend them at home together cooking dinner and chatting. I'm an avid cooking show fan, and my favorite eating cities are New York, San Francisco, Paris, and Rome.
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