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!
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 were great! Read my take here: http://epicurable.blogspot.com/2010/03/fig-experiment-take-3-success.html
great muffins, used the cream cheese and the filling was creamy, these are definitely a keeper.
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!
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.