An easy strawberry-balsamic sauce combines with goat cheese to make a memorable breakfast muffin that is a copycat of the one sold at the Central Market Bakery.
½cup(118 g)strawberry-balsamic sauce - See the recipe notes
1-2ounces(57g)goat cheese crumbles
Sanding or sparkling sugar for sprinkling on top
Instructions
Preheat oven to 375˚ F (190˚C).
Make the strawberry balsamic sauce (see recipe notes) and let it cool.
Melt 4 tablespoons butter in the microwave for one minute on HIGH. Allow butter to cool.
Whisk 1½ cup unbleached all-purpose flour, ½ cup sugar, 1½ teaspoon baking powder, and ¼ teaspoon soda in a medium mixing bowl.
Combine ½ cup unflavored non-fat Greek yogurt, 1 large egg, and 4 tablespoons butter in a separate bowl. Add to dry ingredients and stir just until moistened. Do not overmix.
Lightly fold in cooled ½ cup strawberry-balsamic sauce and 1-2 ounces goat cheese crumbles
Portion evenly into a muffin pan that has been greased and floured. (I use an aerosol flour/butter mixture.) Muffin pans vary, but I usually end up with 8 or 9 muffins. Sprinkle liberally with Sanding or sparkling sugar for sprinkling on top.
Bake for 20 minutes. Allow baked muffins to stand for 5 minutes before removing them from the pan. They will get soggy bottoms if you leave them in the pan too long.
Notes
To make strawberry-balsamic sauce: Chop 1-½ cups fresh or frozen strawberries. Place in a 1-2 quart Pyrex dish. Add ¼ cup balsamic vinegar. Cook in a microwave, UNCOVERED, for 5-6 minutes, no stirring required.