This is one funky muffin! To solve the disappearing cheese act & the sticking to the liner/pan problem, I divided my goat cheese into 12 pieces and froze them first. Poured half the batter into the WELL SPRAYED muffin tins, placed discs of frozen goat cheese directly in the middle of the cups, topped w/ mixture of honey & lemon zest then other half of batter (making sure no cheese is visible). Ended up with a perfect cheese center and muffins that tipped right out of the pan for cooling. All of that said---this is one funky muffin! Don't love it, don't hate it, it's kinda weird. Won't make it again but it was a fun challenge!
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
Loved these. I used chèvre, and a mix of calamyrna and black mission figs. The seeds made these reminiscent of fig newtons, but the goat cheese made them not as cloyingly sweet as the cookies. Made a second batch last night.
I was intrigued by these muffins since I really like figs, honey, and goat cheese. I think it could have been better had i used a different kind of cheese. I made the mistake of using feta because it was in my fridge and it's a type of goat cheese. so when the muffins cooled the cheese re-solidified and created a weird consistency. Next I time would add lemon zest to whole batter and use a more neutral, softer cheese, lie a very mild goat cheese. One last thing, the batter (once cooked) was sooo sticky, the paper wouldn't peel off. I'm wondering if I made a mistake somewhere or if it's the tendency of this recipe. it's not a problem i've ever run into.
These are good to look at and sound absolutely delicious, but how ever do you justify calling them "for weight loss" with 20 gr of added sugar per muffin. What are you thinkin'?
The muffins are GORGEOUS. Just like the photo. I notice other readers commented on their goat cheese did not show up as expected. The key is to reserve the goat cheese & honey and combine all other ingredients. Then, after you have poured most of the batter in the muffin tins, ball up the goat cheese a little larger than a marble and stick it down in the middle of each muffin. Top with just enough batter to cover the cheese. I will in the future add some spices, however; perhaps some cinnamon or all spice. Like I said, very pretty and very fun, but just not as tantalizing a taste as I was looking for. Great recipe to build on though.
P.S. If you do not have buttermilk, combine 1 T lemon juice in a 1 Cup measuring cup, fill with milk, and let set for 5 min.