Fall is upon us now, the temperature has been hanging around 60 degrees, and the leaves are changing. We have been enjoying our fire pit at night for some great family time. My daughter was home for the weekend and we really enjoyed seeing her. The youngest has broken her collar bone even more and is now in a brace. This looks like the end of ballet for this year. My Mom had back surgery earlier in the week and has been transferred to a nursing home today for rehab, she seems to be in good spirits.
A few weeks ago, I was watching Giada make a lemon cake with raspberry/balsamic sauce and thought that sounded mighty delicious. So, I decided to try something of my own inspired by her recipe. These had a nice sweet, complex flavor. I will be trying variations on the balsamic reduction for awhile. I used muffin mix to make it quick and easy. If you are looking for something a little more exciting, try these. The glaze is delicious.
Strawberry balsamic muffins
1 package muffin mix or the amount to make 12 muffins according to package.
1 cup frozen strawberries, thawed
1/2 cup balsamic vinegar
1/2 cup maple syrup
Puree the strawberries in a blender.
Mix the balsamic vinegar and maple syrup, simmer on medium-low until it becomes a thick glaze.
Combine muffin mix, strawberry puree, and 1 TBS of glaze. Add just enough water to get the correct batter consistency. Batter should be thick, but not lumpy. Scoop 1/2 cup of mix into 12 muffin liners.
Bake at 350 for 20-25 minutes.
Allow to cool slightly, place remaining drizzle in a ziploc bag, cut the corner off, and drizzle lines onto muffin.
garnish with a fresh strawberry if desired.
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