Strawberry CC Muffins

So last night John and I were sitting around when we realized there was not ONE baked good in the entire house!! Horror of horrors how did this happen??? We decided it was time for some muffins... but what kind? How about blueberry? Hmmm out of all types of frozen fruit... Banana??? None in the freezer and the ones on the counter were too far away from being ripe... Pumpkin??? Seriously... we don't have ANY pumpkin in the house??? But there is ALWAYS a can of pumpkin in the house!? Huh... now what?

I'll tell you now what... 2 containers of strawberry yogurt and some chocolate chips later... we had these bad boys!


I wouldn't tell John what they were, I didn't want to influence him by how weird they sounded... but in the end we both liked them :) I mean strawberries and chocolate totally go together :) why not in muffin form!

Steph chows strawberry chocolate chip muffins
recipe by steph chows

Blueberry Muffins
1.5 cups whole wheat flour
1/4 cup splenda granulated (or 1/4 cup white sugar)
1.5 tsp baking powder
1/4 tsp baking soda
dash salt
1/2 cup apple sauce (I use unsweetened)
2, 6 oz containers fat free or low fat strawberry yogurt
1 large egg
1 tsp vanilla
zest of 1 lemon
1/2 cup chocolate chips

topping
1 tbsp slivered almonds
2 tbsp firmly packed brown sugar
1 tablespoons whole wheat flour
1 tablespoons agave nectar
1/4 cup uncooked regular oats

Pulse almonds 2 or 3 times in a blender or food processor until chopped. Add brown sugar and 1 tablespoon flour; process 5 seconds. Add agave; pulse 5 or 6 times or until mixture is crumbly. Stir in oats; set aside.

Preheat oven to 425 degrees and spray 12 muffin cups with pam.

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside.

In another bowl blend apple sauce, yogurt, egg and vanilla thoroughly. Stir the wet mixture into the flour mixture just until combined. The batter will be very thick.

Add the blueberries and stir gently. Divide the batter between the 12 cups (they will be very full cups) sprinkle with topping, and bake for 6 minutes at 425, reduce heat to 350 and continue cooking for 12-14 minutes, or until tester inserted into center comes out mostly clean. Cool completely on wire rack.

Happy New Years Eve!!! What do you all have planned for tonight??