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Cooking through The Baker’s Man has been a lot of fun so far. It’s been a great reason to get together with the friends who helped me during the writing process. After digging me out of bogs and listening to me bounce around ideas for months, they deserve mountains of sweet treats! Today Jenna and I bring you Chapter 3: Morning Glory Muffins.
Up to this point, Anna O’Brien has felt her heart shatter like peanut brittle, and her best friend Lily tries to soothe the ache with pizza and a bottle of rum. At first, this seems like a good idea, but the next morning, Anna wakes up late for work, and the night before is a blur.
When she enters her bakery’s kitchen, she finds more than one surprise waiting for her. Some of the unexpected sweets she finds are Morning Glory Muffins.
Morning Glory Muffins
Serves: 24 (serving size=1 muffin)
Difficulty Level: Easy
Ingredient
½ c all-purpose flour
½ c whole wheat flour
1 ¼ c white sugar
1 tbsp ground cinnamon
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 ½ c grated carrots
1 apple, peeled, cored, and diced
1 egg
2 egg whites
½ c applesauce, no sugar added
¼ c vegetable oil
1 tbsp vanilla extract
How to Make
Preheat oven to 375 degrees F. Lightly oil 24 muffin cups, coat with nonstick cooking spray, or use muffin liners.
In a medium bowl, whisk together egg, egg whites, applesauce, oil, and vanilla.
In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda, and salt.
Stir in carrots and apple pieces.
Stir in applesauce mixture until just moistened.
Spoon the batter into the prepared muffin cups, filling them about ¾ full.
Bake at 375 degrees F for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.
