Honey- & Goat Cheese-Filled Fig Muffins

From EatingWell: January/February 2010

Sweet figs and a filling of tangy goat cheese give a surprising twist to these hearty breakfast muffins. 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.

READER'S COMMENT:

"Next time I make this recipe, I will leave out the goat cheese. It just sort of melted in the muffin and didn't look anything like the picture. I used dried dates instead of figs and added chopped walnuts, which made it really good. I...

Honey- & Goat Cheese-Filled Fig Muffins Recipe

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46 Reviews for Honey- & Goat Cheese-Filled Fig Muffins

03/09/2012

Anonymous

Recommends this recipe

Great Recipe!

I have been wanting to try this recipe as soon as I read it, it looked so interesting & unusual. Well, it exceeded my expectations! The zesting and fig chopping were well worth the effort. I shared them with some friends and one reported, "I think this is the best muffin I've ever tasted!" I did mix whole wheat and unbleached, used the goat cheese and just 2 tablespoons of cream cheese to mellow the goaty flavor a bit. I also like the idea of adding walnuts, perhaps chopped & mixed with a little of the sugar on top!

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34 comments

Anonymous wrote 1 year 6 weeks ago

What flour did you use? I

What flour did you use? I could use more gluten free recipes.

02/26/2012

res_emptito

Recommends this recipe

delicious, and good with my afternoon tea

I followed the recipe except that I did use a sweet creamy Vermont goat cheese instead of "crumbled" which almost implies feta. In any case these are excellent muffins. My only regret (gentle readers, do not make my mistake) was coating the muffin tin with cooking spray instead of using paper muffin cups. The soft cheese filling means that you cannot pull the muffins out without breaking them. I WILL use paper cups next time!

Pros: good flavor combinations

Comments

01/18/2012

Anonymous

Recommends this recipe

a nice change from the usual blueberry or banana nut muffin!

After having so many dried figs leftover from a different recipe, I hit Google to find some ways to use them up. This recipe caught my eye! I didn't have ALL the ingredients on hand -- subbed buttermilk for lemon-soured nonfat milk & used 1/2 white flour, 1/2 whole wheat. they came out so tasty! and aside from using a lot of bowls, it was super easy. next time, I'll try to use the buttermilk so they don't have as much of a lemon flavor. I'll increase the cheese & not fill the muffin tin as much so the cheese sits lower (my cheese ended up in a ball at the top of the muffin), and I saw somewhere that someone added toasted walnuts -- that sounds amazing.

Pros: easy, used up some leftover dried figs, had the majority of ingredients on hand

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01/10/2012

Anonymous

Recommends this recipe

Our muffins were delicious! We used the goat cheese because we love the tang but exchanged flours and made ours gluten-free. They turned out great. The muffins were pretty and very tasty.

Comments (1)

34 comments

Anonymous wrote 7 weeks 1 day ago

What flour did you use to

What flour did you use to make them gluten-free?

01/04/2012

Anonymous

Recommends this recipe

Delicious!

My daughter and I made these together and we had so much fun! They came out great! We used cream cheese and figs, which we enjoyed. We definitely will make them again, but search for an alternate sweetner to brown sugar.

Pros: Easy & fun to make, taste terrific!

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