Excellent. I made these per the recipe in my Jan/Feb 2010 issue of the magazine. My tips: Press the cheese filling down so that the top coat of batter will cover it well. If you use organic figs like I did note that they will be dryer than those preserved with chemicals. It will turn out fine if you don't do this, but next time I plan to either briefly steam or soak my fig pieces to make them as moist as the picture seems to suggest. I used an excellent goat cheese (Whole Foods) which made all the difference. Don't use feta for this - would be too dry and assertive. I think next time I would use more cheese than the recipe called for. This is an excellent combination of flavors, and it is not cloyingly sweet.
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
I really like this recipe and have made twice so far. when i ran out of figs i used dates instead. The first time i made it though, the cheese i used was not very good quality because it ruined the muffins! it tasted like a barn in my mouth, i just couldn't make myself eat them. Maybe it was a bad batch but i used laura chenels goat cheese for that one and never again. The second time i got a fresh local chevre and it was much much better. I have been freezing these so I can take my time eating them too. I also add a tiny bit of fresh ground flax to the muffin batter.
I love these muffins and the recipe is really easy to customize. I've started making them with 100% oatmeal, rather than flour -- just grind up the oats in a coffee grinder to create flour and replace one of the whole eggs with two egg whites. I also like chopped dried nectarines and frozen blueberries in place of the figs (although the figs are fabulous, too), and I always add chopped walnuts or almonds plus a few dashes of cinnamon. My husband's not so big on goat cheese, so I haven't used it for the filling . . . yet.
These muffins were fabulous. I had to use cream cheese instead of goat's cheese and I can't wait to try them with goat's cheese, probably will be even better. Very easy to make, did stick a bit to paper muffin cups. Stored well in fridge, only lasted 3 days between my husband and I, so I didn't try freezing them. Did anyone freeze them?
I, too, loved this recipe. But I hesitated to make it for a long while due to the "3/4 cup crumbled goat cheese." I knew this was going to be messy and it was. Trying to crumble Neufchatel cheese sounded even worse. I would appreciate an ingredient such as this to be listed by weight. Most home cooks I know now use a kitchen scale regularly.