strawberry chèvre buckwheat muffins

Strawberry Chevre Muffins by SaltFatWhiskey 4

 

Several weeks ago I wandered the Saturday Market early in the morning, bagging up piles of gorgeous mesclun greens from Horton Farm, sugar sweet carrots, and tight-budded kale raab. My basic staples for the week.

Then…suddenly…a flat of glowing red berries passed by.

My jaw dropped as I stood there dumbfounded. Was this some kind of evil-spirited mirage? Were the berry fairies taunting me for my insatiable summertime berry lust? WHAT THE HELL WAS GOING ON?

Spinning on my toes I squeaked, “Where did you get those…” as the glorious berry mountain appeared on the table before me. Rumor has it that Groundworks Organics is going to offer Oregon-grown strawberries year round now. I might be, uh,  just a little bit excited about this.

So, balancing a massive box of strawberries, I snaked my way through the crowd, stopping at Lonesome Whistle Farm to pick up some locally grown and milled buckwheat and red fife flours, as well as some goat cheese from Fern’s Edge Dairy.

 And this is what happened…

Strawberry Chevre Muffins by SaltFatWhiskey 3

 

strawberry chèvre buckwheat muffins 

5 tablespoons unsalted butter, softened to room temperature
1/2 cup organic sugar
1 large backyard egg
3/4 cup Greek yogurt
1 1/2 cups flour or flour mix (I used 3/4 cup buckwheat flour and 3/4 cup red fife flour)
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup organic strawberries, chopped
1/2 cup chevre, crumbled
optional: 1/2 cup walnuts, chopped

Preheat oven to 375°F. Line a muffin tin with 12 paper liners. Cream butter and sugar together with an electric beater, immersion blender, or by hand. It should look like a light cloud made of soft beach sand when done. Add the egg and beat until well combined. Next add the yogurt and stir. In another bowl, sift together the flours, baking powder, baking soda, and salt. Divide the dry mix in half and add to the wet mix, stirring the first half until moist before adding the second. Mix until just combined. Gently fold in your strawberries, chevre, and walnuts. I reserved a few crumbles of cheese to sprinkle on each top before baking. The dough will be thicker than typical muffin batter thanks to the Greek yogurt, so be careful to fill each cup 3/4 full at the most. Bake for 25 to 30 minutes. The tops should be golden and cheese crumbles lightly toasted.

 

Strawberry Chevre Muffins by SaltFatWhiskey 2

These are decadent with a rich, moist crumb. The natural sugars in the strawberries become wonderfully caramelized, producing a concentrated sunripened berry flavor explosion. Combined with the salty, creamy goat cheese and buttery walnuts, these make some dreamy little treats…

Strawberry Chevre Muffins by SaltFatWhiskey

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