Kids are weird. At least mine are when it comes to food. One word to describe them? Super picky..ok two words. One thing they both like is fruit. Not all kinds but quite a few varieties will be eaten. However, you never know what the fruit of the week is. For example, they were both crazy about strawberries until strawberry season began in Ohio and they moved on to blueberries. I bet you any money that at the beginning of July when it is blueberry season, they will beg for apples. It makes me sad because fresh strawberries are just so delicious. And I remember this happening last year too.
We got another quart of strawberries last night from Fresh Fork Market. Therefore, I decided to make these strawberry muffins, call them cupcakes, and see if they will eat them this way.
Strawberry Chocolate Chip Muffins
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup white sugar
- 3 /4 cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup chopped strawberries
- 1/4 cup canola oil
- 3/4 cup milk
- 1/2 tsp vanilla
- 1 egg
- 3/4 cup mini chocolate chips
Preheat oven to 375 degrees F (190 degrees C) oil an 12 cup muffin tin, or use paper liners. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. In a small bowl, combine oil, milk, and egg. Beat lightly. Pour milk mixture into dry ingredients bowl and fold together.
Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 23-25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.
Success! These are so very yummy!