Goat Cheese and Fig Muffins
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 252.4
- Total Fat: 9.5 g
- Cholesterol: 44.7 mg
- Sodium: 131.5 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 3.6 g
- Protein: 7.7 g
IntroductionSweet figs and a filling of tangy goat cheese give a surprising twist to these hearty breakfast muffins. (From eatingwell.com) Make a batch of these on the weekend and enjoy them for breakfast all week long. If you're not a fan of goat cheese, try them with cream cheese instead. Sweet figs and a filling of tangy goat cheese give a surprising twist to these hearty breakfast muffins. (From eatingwell.com) Make a batch of these on the weekend and enjoy them for breakfast all week long. If you're not a fan of goat cheese, try them with cream cheese instead.
1/2 cup crumbled soft goat cheese or reduced-fat creamcheese (Neufchâtel)
2 tablespoon(s) honey
1 teaspoon(s) freshly grated lemon zest or 1/2 tsp lemon juice
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
1/2 cup packed dark or light brown sugar
1 cup low-fat or nonfat buttermilk (I used 1 cup 1% milk and 1 Tb Vinegar)
1/3 cup extra-virgin olive oil
1 cup chopped dried figs
3 tablespoon(s) turbinado or granulated sugar
Ingredient notes: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from bobsredmill.com or kingarthurflour.com.) Store it in the freezer. Turbinado sugar is steam-cleaned raw cane sugar. It's coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.
Measuring tip: We use the "spoon and level" method to measure flours. Here's how it is done: Use a spoon to lightly scoop flour from its container into a measuring cup. Use a knife or other straight edge to level the flour with the top of the measuring cup.
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.
Serving Size: 12 Muffins