We checked in with students in Chef Gwen Gulliksen's Baking 101 class recently, as they were making variations of Morning Glory muffins. The muffins originated at a cafe in Nantucket and spread in popularity after the recipe was featured in Gourmet.
Chef Gwen shared tips for the home cook if you are baking at home.
"On the Internet there are so many recipes now," she said. "It's really nice to know if you have a tested recipe, if you're working from a testing site. We are testing our recipes now. We test them every semester and the book that we use I edited last year so it's 99.9% perfect which is great. That might be the biggest thing. Your oven needs to be hot so get an oven thermometer make sure it's 350°. If it's not adjusted accordingly. It's nice to use nonstick muffin pans because they are hard to clean."
Chef Gwen shared one of the muffin recipes her class tested and approved:
- AP FLOUR 9.5oz
- WHITE SUGAR 9oz
- BAKING SODA ½ TBSP
- SALT 1 tsp
- CINNAMON 2 tsp
- CARROTS 7oz
- RAISINS 3oz
- PECAN PIECES 2oz
- COCONUT, SHREDDED 2oz
- APPLE, SHREDDED 3oz
- EGGS 3 eggs
- VEGETABLE OIL 8oz
- VANILLA 2 tsp
1. Sift the dry ingredients together and set aside
2. Combine the carrots, raisins, pecans, coconut and apple
3. Whisk together the eggs oil and oil
4. Toss the carrot mixture into the dry ingredients then add the liquid ingredients stirring until combined
5. Portion into 4 ounce muffins
6. Bake at 350 degrees for 25 until done