Chocolate Chip Muffins with Strawberry Compote
I was craving muffins. Again. Because it’s not only that mine have extra protein and fiber because I use a mix of all purpose flour and almond flour and they are super soft and delicious, it’s also because I only need 2 bowls and less than 10 minutes to put them in the oven.
For this version I made them only chocolate chip and made a strawberry compote to spoon it over the warm, soft and melty muffins. This sauce was the highlight of this treat. It’s sweet and sour notes from the strawberries and lemon juice are the perfect topping for these chocolate chip muffins.
To make them, just do my Blueberry and Chocolate Chip Muffins leaving the blueberries out. If you want to have them with the sauce make it before the muffins so it has time to cool down.
Cold water – ½ cup
Cornstarch – 1 TBSP
Strawberries (fresh or frozen) – 2 cups
Raw sugar – ¼ cup
Freshly squeezed lemon juice – 2 TBSP
In a small sauce combine the water with the cornstarch and dissolve. Incorporate the rest of the ingredients and turn the heat on in medium heat. Let it boil, then cook for 3 to 4 extra minutes, until you see the liquid is thickening. Retire from heat and let it cool in the fridge for a few minutes.
This will yield a bout 1 ½ cup of the strawberry sauce. Feel free to double the recipe so you can have some on your fridge for frozen muffins or to pour over ice cream!!