As other commenters have mentioned, the goat cheese filling did NOT turn out creamy and runny like the picture shows, but almost like the filling of a twinkie. Despite this, they were delicious. I didn't have enough dried figs so I added dates, which worked well. I will definitely be making these 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
I made these muffins as part of the tackling the bulk bins series I do on Mother Nature Network. The dried figs came from the bulk bins at my store.
They are really good, and I will definitely be making them again.
A very good muffin. I like the flavors and the crunch that the turbinado sugar gives. However I would have liked the filling to be creamier in texture like the photo expresses. I used Cypress Grove Chevre. Maybe a different brand next time.
Great! Loved them and I'm not a muffin person but they just sounded yummy and they were. Used 1/2 regular flour, 1/2 whole wheat because my local natural foods place didn't have the type recommended despite having all the rest of the Red Mill products.
These are very good. I made them with the low fat cream cheese and both my husband and I liked the taste of the white whole wheat. I will be making these muffins again.