I would put less honey in the goat cheese filling so it's a bit tangier, but otherwise tasty muffins. Good for guests.
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 made these to go with a soup and sald lunch with friends and we all loved them Such an unusal but nice combination of flavors. YUM YUM
Love these muffins. Held me over to lunch every time I had them. I like them best after a warm-up in the microwave a day or two after baking rather than room temp.
These are wonderful muffins. I used the cheve roll from Costco, and the result was creamy prior to freezing. After freezing/defrosting the center was more firm but still had great flavor. Preparation was a bit messy and time consuming.
Very tasty. Recipe ended up making 15 muffins, and I had cream cheese filling left over. Made them with lite cream cheese. I used three small eggs (I raise my own chickens and am not worried about the bit of extra colesteral/fat as free range eggs have a better nutritional profile) instead of two large and one egg white.