As I have mentioned numerous times before, I am an extreme morning person. Somedays it actually becomes a problem, when its 4:30 am and I don't have class until 11:00. But luckily I put my time to good use. I go for a run, read, or make a date with my kitchen aid. This morning, I woke up to this wonderful Wisconsin weather, of rain. I was planning on going for a long run outside, since on Tuesday it was sweating in a t-shirt and shorts, but after taking one step outside, I set up camp in the kitchen. As the rain was pouring down, I was searching the cupboards for something sweet, yet perfect for breakfast. I am not much of a sweets person, but love to bake, so instead of making cupcakes, I ususally decide on muffins, which I did this morning. Also due to the awful winter all of America has had, we are definitely low on fruit, luckily I had frozen some strawberries a couple months back, and thought, hmmmm strawberry muffins sound delicious. I then remembered the delicious chocolate covered strawberries we had made a work the day before, and came up with chocolate strawberry muffins. I only put chocolate in half the batch, in case they didn't work out, but am now eating my non-chocolate chipped muffins with chocolate chips sprinkled on top. Another great thing about these delicious muffins, is they are whole wheat. They are hearty, filling and much better than anything you will find in the store. I decorated for the wonderful Easter season, so my sister could take some to school. So, next time your about to send your son or daughter out of the house with cupcakes, remember that muffins can be just as sweet, but much healthier :)
Ingredients:
1.5 cups whole wheat flour
1/2 cup turbinado sugar (granulated sugar works too!)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup non-dairy milk (I used cocnut milk, gives it a richer, creamy flavor, but any milk will work)
1/3 cup canola oil
1.5 teaspoon vanilla
1 cup strawberries sliced
1/2 cup chocolate (carob) chips
Preheat oven to 375 degrees. Spray muffins tin with non-stick spray. Mix the oil, milk and vanilla and set aside. In a mixing bowl, sift flour sugar, salt, baking powder, baking soda.
Add the wet ingredients to the dry, mix through. Fold in the starberries and chocolate chips. Fill muffin tins 3/4 of the way. Cook for about 12-15 minutes, or until a toothpick can be inserted and pulled out clean. Let cool and frost to your liking. I have added the mixture for my frosting.
Toppings for Bunny faces:
1/2 cup vegan cream cheese
1/2 cup powered sugar
1 teaspoon vanilla
Mix together, let sit in fridge for about a half hour. Cut mini marshmallows in half, coat one side with pink sprinkles. Use chocolate chips for the nose, and draw on pink wiskers. Enjoy your easter treats!
