Remember how I told you that I was doing too much baking?
I still am.
But this time it comes in form of strawberries. And chocolate. So I didn’t think you’d mind.
A few weeks ago, the Mr. and I packed up the kids and hit the road for an almost two week southern California vacation. My in-laws live there so we try to make the trip once or twice a year. We flew there in February and I traveled home with a suitcase full of citrus so I could make meyer lemon bars. This time we drove which means I came home with 6 bags full of Trader Joes loot and a crate of the most luscious juicy strawberries you’ve ever had. They were grown in Carlsbad and I picked them up at the La Jolla Farmers Market. I love road trips………….
I used the majority of the flat to make some strawberry-vanilla bean jam. Yes, you heard me right. strawberry-vanilla bean jam. I could say that over and over without it ever getting old. And yes again, the recipe and tutorial will be coming soon.
I had a few strawberries left and they need to be used up pronto.
When berries are on their last leg I like to either throw them in smoothies or some kind of baked good.
Baked goods usually win out. Especially when chocolate is involved.
I remember seeing a recipe on the delicious blog, Savoring the Thyme for baked donuts. (FYI- I need a donut pan.) This particular recipe involved strawberries and chocolate (win!) but since I don’t have a donut pan, I made them into muffins. If you get a second, check out not only the really fun baked donut recipe but all the other delicious recipes Jennifer has on her blog.
Don’t be afraid of the ingredient list. It’s long, I know. But I had every ingredient in my pantry. If you can’t find whole wheat pastry flour, feel free to substitute regular whole wheat flour or all white flour.
I know this will come as a shock, but these muffins didn’t last long around my house. The baby loved them, I loved them, the mr loved them, and I think even the dog got a hold of one!
Recipe adapted from Savoring The Thyme
Double Chocolate Strawberry Muffins
- 1 cup all purpose flour
- 1 cup whole wheat pastry flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup agave nectar
- 2/3 cup brown sugar
- 1/4 cup grape seed or other unflavored oil
- 1/2 cup unsweetened applesauce
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup diced strawberries
- 1/2 cup dark chocolate chips or chunks
Preheat oven to 375F degrees. Line a standard size 12 cup muffin tin with paper or foil liners. In a medium size bowl, sift together all purpose flour, whole wheat pastry flour, cocoa powder, cinnamon, baking powder, baking soda, and salt; set aside. In a large bowl, mix agave nectar, brown sugar, canola oil, and apple sauce. Beat in eggs and vanilla. Add the dry ingredients to the wet ingredients and stir just until combined. Carefully fold in strawberries and chocolate chips. Divide muffin batter evenly among the 12 cups. Bake for 20 minutes or until muffins are done. Remove from oven and let cool on rack for 5 minutes. Remove muffins from pan and let cool completely on rack before serving.