I woke up feeling the need to bake. Remembering the bunch of strawberries that I still hadn’t done anything with, I started thinking… Strawberries go with?… CHOCOLATE!… The final product was a soft, cake-like muffin. The surprise bonus, they’re healthy.
Chocolate Muffins with Strawberry
1 3/4 cup Whole Wheat Flour
1/3 cup Cocoa (sifted if needed)
1/4 cup Oat Bran
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
2/3 cup Brown Rice Syrup
2 tbsp Maple Syrup
1/2 cup Soy Yogurt
1/4 cup Canola Oil
1 cup Pureed Strawberries
1 tsp Vanilla Extract
1 tsp Strawberry Extract or Raspberry Extract (optional)
9 – 12 Strawberries, cut in to quarters
Pre-heat oven to 375°F. Prepare muffin tin.
In a large bowl, whisk together, flour, cocoa, oat bran, baking powder, baking soda, and salt. Set aside.
In a second bowl, combine syrups, yogurt, oil, pureed strawberries, and extracts. Mix thoroughly. Add to dry ingredients and stir until just moist.
Divide batter evenly between muffin cups. Place 3 or 4 pieces of quartered strawberry on top, slightly pressing them into the batter. Bake for 18 to 20 minutes, until an inserted toothpick comes out clean.
Remove from oven, and let rest for 5 minutes in tin. Finish cooling on rack.
Make 12 muffins.