As I said on Friday, I went to Central Market and I drooled over everything.
These muffins in particular caught my eye. I didn’t even buy one. Bakery muffins are notorious for being full of sugar and far more calories than they are worth. No thank you. I’d rather have a cookie.
My mission? Recreate these and health them up. Strawberries and goat cheese is obviously a delicious combination so I knew I would love them. I would love my version.
Strawberry & Goat Cheese Muffins
I used whole wheat white flour, but feel free to use all-purpose or half all-purpose and half whole wheat. You can sub frozen strawberries, but I would thaw them first and drain off the liquid. Lastly, I used Xagave as a sweetener which cuts the sugar content by a third. If you would rather use sugar, use one cup. Also, if using a dry sweetener instead of agave, you’ll need to compensate for the loss of liquid. Try adding spoonfuls of milk until the batter is smooth enough.
Yield: 18 muffins
- 3 cups whole wheat white flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, melted and cooled
- 2/3 cup agave
- 2 eggs
- 1 1/2 cups plain 2% Greek yogurt
- 1/2 cup crumbled goat cheese
- 2 cups sliced strawberries
In a bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together the yogurt, eggs, and agave. Stir in the butter. Fold the dry ingredients into the wet. Fold in the strawberries. Gently fold in the cheese. Goat cheese is super soft so careful folding it. You want it to stay in crumbles.
Spoon into a lined muffin tin. Bake at 375 degrees for 20-25 minutes.
Now here’s a version of the muffin that I can enjoy. A little salty, a little sweet. Perfection!
You know what I didn’t enjoy? Parchment paper liners. Those were a bitch to make. Never. Again. Unless you have a trick? Do you??