These are yummy. I substituted whole wheat pastry flour for the white whole wheat flour with success. I also used the good old substitution for buttermilk (1T lemon juice + 1 C milk). The lemon zest mixed with the honey and cream/goat cheese is great and is especially complemented by the figs.
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.
49 Reviews for Honey- & Goat Cheese-Filled Fig Muffins
These muffins were amazing. I'm allergic to sugar and therefore had to adapt them (I also adapted them to make them a bit healthier), and they were absolutely divine. You can check my adaptation out at my blog, here! http://kaitlinwithhoney.com/2010/07/22/honey-fig-goat-cheese-muffins/
Loved these muffins! They're filling and the cream in the middle is a treat. I substituted dates for the figs and light cream cheese for the goat cheese. They kept in the freezer well and made for an easy treat the next weekend.
These are fantastic! I followed the recipe exactly, and did find that the recipe made about 15 muffins, however, not 12. The lemon zest was excellent mixed with the honey and goat cheese, and I may add more next time. I highly recommend these!
Thank you- going to women's PEO convention and this is the best recipe for a take along breakfast I can have for the next three days. Froze the rest.