Rating: 4.67 stars
16 Ratings
  • 5 star values: 13
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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.

Maria Speck
Source: EatingWell Magazine, January/February 2010

Gallery

Read the full recipe after the video.

Recipe Summary test

total:
1 hr
Servings:
12

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Line 12 (1/2-cup) muffin cups with paper liners or coat with cooking spray.

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  • 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

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.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

272 calories; protein 6.5g; carbohydrates 43.8g; dietary fiber 3.3g; sugars 26.4g; fat 8.8g; saturated fat 2.3g; cholesterol 35.1mg; vitamin a iu 129.2IU; vitamin c 0.6mg; folate 7.6mcg; calcium 83.8mg; iron 3.3mg; magnesium 14.9mg; potassium 184.7mg; sodium 262.7mg; added sugar 20g.
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