Raspberry Balsamic Kefir Muffins

One of the advantages of having a mother with a large raspberry patch is free, fresh berries -- unless you live across a border over which they cannot be transported. :( We've gotten around this restriction by canning large amounts of raspberry puree that can be taken across the border without issue and I then happily incorporated into smoothies, pancake toppings, yogurt breakfast, and other baked goods. I recently found this recipe for a strawberry-balsamic vinegar-goat cheese muffin and immediately thought of switching it up with a raspberry-basalmic-kefir cheese muffin. I have never had such rave reviews about muffins from the wife before! Clearly a keeper recipe. What I like about this recipe is the subtle tendency towards savory with the balsamic/black pepper addition. Definitely a muffin for the grown-up palate.

Muffin Batter (makes 10-11 muffins)

• 4 tablespoons butter
• 1 1/2 cup all-purpose, unbleached flour
• 1/2 cup sugar
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 tsp salt
• 1/2 cup kefir cheese* with ~1-3 Tbs warm water (or greek yogurt)
• 1 egg
• 1/2 cup Raspberry-balsamic sauce (See below)

Raspberry Balsamic Sauce

• 3/4 c. raspberry puree
• 1/4 c. balsamic vinegar
• 1/8 - 1/4 tsp freshly ground black pepper

1. Preheat oven to 375 degrees F. Grease muffin tins (or use muffin liners).
2. Melt butter and let cool for 2-3 minutes.
3. Whisk flour, sugar, baking powder, baking soda and salt together.
4. Combine kefir cheese, egg, and melted butter in separate bowl. Add to dry ingredients and stir just until moistened.
5. Lightly fold in raspberry-balsamic sauce.
6. Scoop batter evenly into muffin pan and bake for 20 minutes. Let sit for 5 minutes before removing from pan to cooling rack.