Strawberry Chocolate Whole Wheat Muffins

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!

Apple Muffins

At 5:30 this morning, I lay on the couch, wide awake.  After tossing and turning, reluctant to get up so early, I finally roll off.  I, half zombie like, check my e-mail, facebook, and blog.  Knowing, that not much has gone on since I went to bed last night.  My sister lays motionless of the living room floor, I envy here ability to sleep in.  Well, sometimes that is.  During the week I am more than glad that I can get up at 6, make a wonderful breakfast, shower, and still get to class before 8.  It is mornings like this that I hate her.  I wish I too was still sleeping, but being an early bird is something I clearly get from my parents.  'Cause, as I mentioned, it is just 5:30 am, and they are both no where to be seen.  Both probably left for work a good half hour ago.  Thank mom and dad! 

Well, enough about complaining.  I figure that since I am up I might as well get some use out of it.  I put coffee on, a wonderful German Chocolate roast I got from my Great Aunt.  I dig through my cook book and cupboards, trying to find something to whip together.  I made pancakes on Friday, so I'm thinking muffins sound great.  I have been trying to make some big fluffy vegan ones, and today feels like a perfect day.  We have a couple soft apples that will work just fine.  I must say, they turned out quite delicious! Perfect breakfast for anyone :)

Apple, Cinnamon, Walnut Whole Wheat Muffins!

Ingredients:
1-2 apples (I used Gala, becuase that's what we had, but Granny Smith or baking apples work great!)
1/2 cup sugar
1 cup soy milk (or other non-dairy milk)
1/3 cup vegetable oil
1 cup whole wheat flour
1 cup white pastry flour (regular white flour works!)
2.5 teaspoons baking powder
1/2 teaspoon salt
1 tsp ground cinnamon
1/3 cup chopped walnut

Preheat oven to 350 degrees.  Peel, core, and chop apples into small cubes or grate them into a bowl.  Add the soy milk, sugar, and oil, fold together.  In a separate bowl, add the flours, baking powder, salt, and cinnamon.  Slowly add the dry mixture to the wet, stiring the ingredients until mixed evenly.  Add the walnuts, and fold in.  Lightly spray a muffin tin and fill 3/4 fill.  Bake in the oven for about 25 minutes.  The muffins will be golden brown when ready.  Stick a tooth pick into the center of a muffin before taking out of the oven, the toothpick should come out clean if they are done! Let cool, and top with this cream cheese frosting:

Muffin Frosting:
1 package vegan cream cheese (I like Tofutti)
2/3 cup confectioner's sugar
3 tbsp apple juice

With a beater, food processer, or blender, add all ingredients together and whip until smooth.  Add to your muffins and enjoy!