Chocolate Strawberry Muffins

Muffins are good for breakfast. Particularly if you throw in some fruit into the batter. Have it with a glass of milk and it is an almost complete breakfast. Of course it is better to make it with whole grain though. This is such a simple recipe which combines two made for each other ingredients. Chocolate and Strawberries. You could make it with whole wheat flour or a combination of whole grain flours. This muffin actually tasted better the next day. And it stayed moist even on the third day of making. For those who complain about muffins being hard and dry, this is a recipe to try.

One year back -  Zucchini Kootu
Adapted from - Allrecipes.com
Ingredients:
All purpose flour - 1 1/2 cups
Unsweetened cocoa - 1/4 cup
Sugar - 1/2 cup
Oil - 1/4 cup
Milk - 1/2 cup
Egg - 1 large
Salt - 1/2 tsp
Baking Powder - 2 tsp
Strawberries - chopped 1 cup
Vanilla - 1 tsp

Method:
Preheat the oven to 375 F. Grease or line with liners. In a bowl whisk together the flour, cocoa, sugar, salt, baking powder. In a 2 cup measuring cup, measure milk. Top it with oil. Whisk together. Add the egg and whisk to mix them. Stir in vanilla. Pour the wet ingredients into dry and mix till just dry ingredients are incorporated. Stir in the strawberries. Divide into 8 muffin cups and bake for 23 - 25 minutes or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes and then turn on to the wire rack to cool completely.

Note:
I filled the cups a little less and filled 11 muffin cups. That is the reason for the muffin not being very tall.

Linking it up to Lisa's 'Sweet as Sugar Cookies'.

Enjoy.