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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

02/06/2010

I would put less honey in the goat cheese filling so it's a bit tangier, but otherwise tasty muffins. Good for guests.

Comments
02/04/2010
Anonymous

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

Comments
01/31/2010
Anonymous

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.

Comments
01/28/2010
Anonymous

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.

Comments
01/24/2010
Anonymous

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.

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