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.
- 3/4 cup crumbled soft goat cheese or reduced-fat cream cheese (Neufch
- 2 tablespoons honey
- 1 teaspoon freshly grated lemon zest
- 1 1/4 teaspoons vanilla extract, divided
- 2 cups white whole-wheat flour (see Note)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 large egg white
- 3/4 cup packed dark or light brown sugar
- 1 cup low-fat or nonfat buttermilk
- 1/3 cup extra-virgin olive oil
- 1 1/4 cups chopped dried figs
- 3 tablespoons turbinado (see Note) or granulated sugar
- Preheat oven to 425°F. Line 12 (1/2-cup) muffin cups with paper liners or coat with cooking spray.
- Thoroughly combine goat cheese (or cream cheese), honey, lemon zest and 1/4 teaspoon vanilla in a small bowl. Set aside.
- Whisk flour (see Measuring Tip), baking powder, baking soda and salt in a large bowl. Lightly beat eggs and egg white in a medium bowl; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, about 1 minute. Gradually whisk in buttermilk and oil until smooth. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix. Fold in figs.
- Spoon half the batter into the prepared muffin cups. Add 1 generous teaspoon of the reserved cheese filling to the center of each muffin, and cover with the remaining batter. (The filling should not be visible.) Sprinkle the muffins with sugar.
- Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.
Tips & Notes
- Make Ahead Tip: Individually wrap the muffins and store at room temperature for up to 2 days or freeze for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.
- Ingredient notes: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from bobsredmill.com or kingarthurflour.com.) Store it in the freezer.
- Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.
- Measuring tip: We use the “spoon and level” method to measure flours. Here’s how it is done: Use a spoon to lightly scoop flour from its container into a measuring cup. Use a knife or other straight edge to level the flour with the top of the measuring cup.
Per muffin: 272 calories; 9 g fat (2 g sat, 6 g mono); 39 mg cholesterol; 44 g carbohydrates; 20 g added sugars; 6 g protein; 3 g fiber; 239 mg sodium; 184 mg potassium.
Nutrition Bonus: Iron (20% daily value).
Carbohydrate Servings: 3
Exchanges: 1 starch, 1/2 fruit, 1 1/2 other carbohydrates, 1 1/2 fat
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- Ease of Preparation
- Total Time
- 1 hour or less
- 8 or more
- Preparation/ Technique
- Type of Dish
- Baked Goods, quick breads & muffins
- January/February 2010