Strawberry Poppyseed Muffins

Strawberry Poppyseed Muffins

Ingredients

• 1 3/4 cups all-purpose flour
• 1 1/2 tablespoons poppy seeds
• 1/2 cup sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup plain yogurt
• 6 tablespoons unsalted butter, melted
• 2 large eggs
• 1/2 teaspoon vanilla extract
• For the strawberry jam:
• 1 pound strawberries, diced
• 3 tablespoons sugar
• 1 1/2 tablespoons Celia's Traditoinal balsamic vinegar

Directions

1. To make the strawberry balsamic jam, combine the strawberries, sugar and balsamic vinegar in a medium saucepan. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until strawberries has thickened into a jam, about 15-20 minutes; set aside.
3. Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
5. In a large bowl, combine the flour, poppy seeds, sugar, baking soda, baking powder and salt.
7. In a large glass measuring cup or another bowl, whisk together the yogurt, butter, eggs, vanilla and 1/2 cup strawberry balsamic jam.
9. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
11. Scoop the batter evenly into the muffin tray. Top each muffin with 1 teaspoon strawberry balsamic jam, swirling into the batter using figure eight motions.
13. Place into oven and bake for 13-15 minutes, or until a tester inserted in the center comes out clean.
15. Remove from oven and cool on a wire rack.