These are not your typical morning muffins. Yes, you would think that these ingredients do not really go together, but they do! Balsamic vinegar highlights the flavor of strawberries. Some chefs actually say that strawberries are interchangeable with tomatoes because they share many flavor components. No wonder strawberries work great in salads. And what about all those strawberry vinaigrettes? Now I originally had made the strawberries with the balsamic and sugar to be consumed as is, but my kids were not that interested and I was worried that all these nice strawberries would go to waste. So I made these cupcakes.
I of course, used olive oil as the fat in these muffins. Olive oil and strawberries couple well together and considering that this muffin had very little added fat, it did not affect the taste but it resulted in a very moist muffin. I basically took a classic muffin recipe made with butter and used olive oil instead. The Greek yogurt really made these lighter. I also used whole grain flour, not only to add some more fiber but also to give them a more rustic feel.
The result? A nice light muffin (but filling) with less fat than regular muffins, less sugar and with about 160 calories per muffin and 2 grams of fiber. Not bad. Plus most of the fat is the good fat coming from the olive oil.
Photo by Elena Paravantes