Courtesy of Danielle Langloism, Wikipedia CCLHoney & Goat Cheese Filled Fig Muffins
As a great lover of bread products, Naimhe Jeanne happened across this recipe at Delish.
Ken Burris
Yields: 1 dozen muffins
Total Time: 1 hr
Prep Time: 40 min
Oven Temp: 425
Ingredients
- 3/4 cup(s) crumbled soft goat cheese or reduced-fat cream cheese (Neufchâtel)
- 2 tablespoon(s) honey
- 1 teaspoon(s) freshly grated lemon zest
- 1 1/4 teaspoon(s) vanilla extract, divided
- 2 cup(s) white whole-wheat flour
- 1 1/2 teaspoon(s) baking powder
- 1/2 teaspoon(s) baking soda
- 1/4 teaspoon(s) salt
- 2 large eggs
- 1 large egg white
- 3/4 cup(s) packed dark or light brown sugar
- 1 cup(s) low-fat or nonfat buttermilk
- 1/3 cup(s) extra-virgin olive oil
- 1 1/4 cup(s) chopped dried figs
- 3 tablespoon(s) turbinado (see Tips & Techniques) or granulated sugar
Directions
- Preheat oven to 425°F. Line 12 (1/2-cup) muffin cups with paper liners or coat with cooking spray.
- Thoroughly combine goat cheese (or cream cheese), honey, lemon zest, and 1/4 teaspoon vanilla in a small bowl. Set aside.
- Whisk flour (see measuring tip), baking powder, baking soda, and salt in a large bowl. Lightly beat eggs and egg white in a medium bowl; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, about 1 minute. Gradually whisk in buttermilk and oil until smooth. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix. Fold in figs.
- Spoon half the batter into the prepared muffin cups. Add 1 generous teaspoon of the reserved cheese filling to the center of each muffin, and cover with the remaining batter. (The filling should not be visible.) Sprinkle the muffins with sugar.
- Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.
