Kids Can Make: Healthy Secret Strawberry Chocolate-Chip Muffins
Kids Can Make: Healthy Secret Strawberry Chocolate-Chip Muffins takes about 55 minutes from beginning to end. One serving contains 270 calories, 5g of protein, and 14g of fat. For 47 cents per serving, you get a side dish that serves 12. This recipe is liked by 134 foodies and cooks. If you have orange zest, eggs, light brown sugar, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. It is perfect for Mother's Day. Taking all factors into account, this recipe earns a spoonacular score of 36%, which is not so super. Banana Flax Chocolate Chip Muffins (Healthy, Gluten-Free Snacks for Kids), Sunbutter Chocolate Chip Cookies (Healthy Snacks for Kids), and Kids Can Bake: Sweet Potato-Chocolate Chip Mini Muffins are very similar to this recipe.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
1 cup 2-percent milk
1 1/2 teaspoons baking powder
1/2 cup melted virgin or extra-virgin coconut oil
2 large eggs
1/2 teaspoon kosher salt
2/3 cup packed light brown sugar
1/2 teaspoon finely grated orange zest
1/2 cup mini semisweet chocolate chips
12 small strawberries, hulls removed and trimmed as needed
1 teaspoon pure vanilla extract
2 1/4 cups whole wheat pastry flour
Equipment:
muffin tray
oven
whisk
bowl
wire rack
frying pan
Cooking instruction summary:
Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners, and spray the liners lightly with cooking spray. Whisk together the flour, 1/3 cup of the chocolate chips, baking powder and salt in a large bowl. Whisk together the milk, sugar, oil, eggs, vanilla and orange zest in a medium bowl until no sugar clumps remain. Fold the milk mixture into the flour mixture until just combined. (Don't worry if there are a few lumps.) Spoon a heaping tablespoon of batter into each muffin cup liner. Stand a strawberry in each, point-side down. Evenly divide the remaining batter among the liners. Smooth the batter around and on top of each strawberry with a spoon. (It's OK if a little bit of strawberry pokes out.) Sprinkle the remaining chocolate chips over the tops. Bake until the muffins are golden and spring back when pressed in the center, 22 to 25 minutes. Let cool in the pan for a few minutes, then transfer to a cooling rack to cool completely. Store at room temperature in an airtight container for up to 2 days.
Step by step:
1. Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners, and spray the liners lightly with cooking spray.
2. Whisk together the flour, 1/3 cup of the chocolate chips, baking powder and salt in a large bowl.
3. Whisk together the milk, sugar, oil, eggs, vanilla and orange zest in a medium bowl until no sugar clumps remain. Fold the milk mixture into the flour mixture until just combined. (Don't worry if there are a few lumps.)
4. Spoon a heaping tablespoon of batter into each muffin cup liner. Stand a strawberry in each, point-side down. Evenly divide the remaining batter among the liners. Smooth the batter around and on top of each strawberry with a spoon. (It's OK if a little bit of strawberry pokes out.) Sprinkle the remaining chocolate chips over the tops.
5. Bake until the muffins are golden and spring back when pressed in the center, 22 to 25 minutes.
6. Let cool in the pan for a few minutes, then transfer to a cooling rack to cool completely. Store at room temperature in an airtight container for up to 2 days.
Nutrition Information:
covered percent of daily need
