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Honey- & Goat Cheese-Filled Fig Muffins

January/February 2010

Your rating: None Average: 4.3 (166 votes)

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

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

03/04/2010
Anonymous

I used Organic Valley Neufchatel cheese and freshly grated orange zest. The filling was smooth and creamy and delicious! I will definitely make these muffins again!

Comments
03/02/2010
Anonymous
Comments
02/24/2010
Anonymous

great muffins, used the cream cheese and the filling was creamy, these are definitely a keeper.

Comments
02/16/2010
Anonymous

I converted the recipe to be Gluten Free, and they were delicious!!!

•Replace 2c wheat flour with:
3/4 cups sorghum flour
3/4 cups potato starch
1/2 cup tapioca flour/starch

•Increase baking soda from 1/2 tsp to 1 tsp
•Add 1 1/2 tsp xanthan gum

And you definitely have to cover the filling before baking!

Comments
02/14/2010

I shared these with the owner of Roma Bakery and he and his partner loved them. They are definitely a favorite with us and have the virtue of carrying me through the morning until lunch. I also used cranberry covered goat cheese and enjoyed the extra tang of the cranberries. Used regular whole wheat flour and liked it.

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