I was reluctant to try this recipe since I thought it was too early in the year to dive into our stock of frozen strawberries. However, these are delicious! They aren't too sweet and the goat cheese is creamy and decadent.
1/4 cup butter
1/2 cup sugar
1 egg
1 cup Greek yogurt or sour cream
1/2 cup buckwheat flour
1 cup red fife flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup chopped strawberries
1/2 cup crumbled goat cheese
Preheat oven to 375°F. Line a muffin tin with cupcake papers. Cream together butter and sugar then add in the egg and yogurt. Sift together dry ingredients and add into wet ingredients. Gently fold in the strawberries and goat cheese. Spread batter evenly into the muffin tins and sprinkle with a bit more cheese. The batter will be thick. Bake for 25 minutes.