Strawberry Chocolate Chip Muffins

Name: Strawberry Chocolate Chip Muffins
Yield: 14
Ingredients: 8 ounces frozen strawberries, roughly chopped into 1/2-inch pieces (allow to come to room temp for about 10 minutes, or until they can be chopped; do not thaw completely) 2 tablespoons all-purpose flour, for tossing with strawberries 2 cups all-

Strawberry Chocolate Chip Muffins was pinched from <a href="http://www.averiecooks.com/2014/01/strawberry-chocolate-chip-muffins.html" target="_blank">www.averiecooks.com.</a>

"The muffins are easy to make, no mixer is needed, and frozen berries are used. Allow the berries to come up to room temp for about 10 minutes from the freezer, or just long enough so you can chop them. Don't let them thaw completely because by that point they're watery and will water down the thick batter. Even though you'll still be eating chocolate chips for breakfast, the muffins aren't overly sweet. I used mini chips because they're less prone to sinking. The muffins are soft, tender, and moist with big chunks of strawberries in every bite and make a great breakfast, brunch, or snack...."

INGREDIENTS

•

8 ounces frozen strawberries, roughly chopped into 1/2-inch pieces (allow to come to room temp for about 10 minutes, or until they can be chopped; do not thaw completely) 2 tablespoons all-purpose flour, for tossing with strawberries 2 cups all-

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