Strawberry & Chevre Muffins

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.

Buckwheat Apple Cake

Buckwheat flour has a very distinct flavour (think of buckwheat honey) which pairs well with the cinnamon and apples that this recipe calls for. We've had it for both dessert or breakfast. 

1/2 cup butter
3/4 cup sugar
4 eggs
2 cups buckwheat flour
1 1/2 tsp baking powder
1 tsp cinnamon
2 tsp vanilla
6 medium apples peeled and roughly chopped

Preheat oven to 325°F. Beat together the butter and sugar until fluffy. Add in the eggs one at a time. Mix in the vanilla, baking powder, cinnamon and buckwheat flour until well mixed. Finally, fold in the apples. Pour batter into a greased cake or loaf pan. Bake for about 1 hour or until a toothpick comes out clean.