Friday, March 23, 2007

Strawberry-Chocolate Muffins

You can probably tell it's spring break at U of Illinois-- I've been cooking daily and now baking. These came out very cake-like, moist, and delicately flavored with strawberry. Omit or add in more dark chocolate chips, I wanted just a few sprinkles of chocolate in each muffin. You will taste more chocolate right out of the hot oven-- I prefer them chilled for a fresh strawberry delight.



Makes 9 large muffins
45 minutes
preheat to 375-400 F (my gas oven is funny.. the real temp was somewhere in that range)
-muffin tin with liners
-large bowl
-wire whisk or large fork
Quick and simple

INGREDIENTS
12 oz. of fresh strawberries (3/4ths of a 1 lb package)
1/2 c. white sugar
1 egg
1/4 c. corn oil (or any veggie oil)
2/3+1/3 c. (1 cup total) GF flour blend-- I used Kinnikinnick All Purpose baking Mix, it's already leavened, but I wanted to be sure these rose
1/2 tsp. Xanthan gum
1/2 tsp. baking powder
1/2 tsp. vanilla extract
1/6 c. dark chocolate -or- white chocolate chips-- I used Enjoy Life Chocolate Chips to be dairy-free

DIRECTIONS
1. Wash strawberries and cut into small chunks (I made a cut perpendicular to the top, then sliced across the width). Drain thoroughly and place into a large mixing bowl.
2. Pour white sugar over strawberries and mix. Let the fruit sit for 10 minutes while the sugar extracts some strawberry juice. The strawberries should be halfway covered in a red sugary syrup when ready to continue.
3. Prepare muffin tin (grease or use liners) and preheat oven to around 400 F while waiting on fruit.
4. Take out whisk or fork and mash the tender strawberries a little.. not too much. Add in the egg and the oil. Whisk by hand until the mixture is pink and frothy (around 30 seconds).
5. Add in 2/3 rds cup GF flour blend, then sprinkle with baking powder and xanthan gum before stirring. Mix thoroughly, then add the remaining 1/3rd cup flour.
6. Stir by hand until batter is well combined-- the mixture will be incredibly thick and sticky.. that's okay. Add in a splash of vanilla extract and the chocolate chips.
7. Spoon (more like plop) the batter into prepared muffin tins. Filling the cups almost all the way to the top made 9 large muffins.. make 12 small ones by filling a little under 3 quarters full.
8. Slide muffin tin into preheated oven and bake for 20 minutes**, until nice and golden brown on top and a knife inserted comes out clean (they are spongy and give a little). Let them totally cool before eating-- it REALLY brings out the strawberry taste!
**Make sure to check on these at the 10 minute mark.. I don't totally trust my oven temp and 400 F might be too high, but it worked this afternoon. Turn down to 375 F if getting too brown too fast.

3 comments:

Ellen said...

I love strawberries dipped in chocolate, so these muffins make perfect sense! Sounds delicious!

Sea said...

Haha- it's my spring break now too, so my posts have also doubled. lol.

These look delicious, and nicely done on the corn dogs. We made them once too, but with tofu pups, adapting an Alton Brown recipe.

Best,
Sea

http://www.bookofyum.com/blog/

a.c.e. said...

Hey thanks so much for the kind words of encouragement! I wish school left me with more time to bake.. I have a feeling this summer I'll go crazy making GF cake and pizza.

Visiting your blogs and reading all the new recipes gets me excited to try my hand at different things.
Thank you.
-Ashley