Ingredients
1 cup Flour
1/4 cups Cocoa Powder
1/2 Tablespoons Baking Powder
1 pinch Salt
1/3 cups Brown Sugar
1/2 cups Milk
1/4 cups Canola Oil
1 Egg, Beaten
1/4 cups Dark Chocolate Chips
1/2 cups Strawberries, Finely Chopped
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Roasted cacao pieces — baking, granola, mole, trail mix
Temperature-controlled tempering for chocolate work
Compact chopper — pesto, salsa, baby food, dressings, nut butter
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Roasted cacao pieces — baking, granola, mole, trail mix
Temperature-controlled tempering for chocolate work
Compact chopper — pesto, salsa, baby food, dressings, nut butter
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
You're reading one of recipes available free. Full library with Gastronome.
Preheat the oven to 375°F. Grease a mini muffin pan, and line if desired. 2. Sift together the flour, cocoa, baking powder and salt into a large bowl. Stir in the sugar. 3. In another bowl, whisk together the milk, oil and eggs. Make a well in the dry ingredients, add the wet, then mix together until just combined. The batter should still be lumpy. Stir in the chips and the berries. 4. Spoon the batter into the prepared pan, about 2/3 full, and bake for 10 minutes, or until an inserted toothpick comes out clean. 5. Let cool in the pan for a couple minutes, then remove to a cooling rack and cool completely.