View source for Honey & Goat Cheese-Filled Fig Muffins

YIELD: 1 Dozen

INGREDIENTS

*3/4c. crumbled soft goat cheese or reduced fat cream cheese
*2Tb. honey
*1tsp. grated lemon zest
*1 1/4tsp. vanilla extract
*2c. white whole wheat flour
*1 1/2tsp. baking powder
*1/2tsp. baking soda
*1/4tsp. salt
*2 large eggs
*1 large egg white
*3/4c. packed brown sugar
*1c. nonfat buttermilk
*1/3c. EV Olive Oil
*1 1/4c. chopped dried figs
*3Tb. turbinado (or granulated sugar)


DIRECTIONS

Preheat oven to 425F.  Line 12 muffin cups with paper liners/coat with cooking spray.

Thoroughly combine goat cheese, honey, lemon zest, and 1/4tsp. vanilla in a small bowl.  Set aside.

Whisk flour, 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 1tsp. vanilla and whisk until the sugar is dissolved.  Gradually whisk in buttermilk and oil until smooth.  Add the wet ingredients to the dry ingredients and stir until just combined (don't over mix).  Fold in figs.

Spoon 1/2 the batter into muffin cups.  Add 1 generous tsp. of the reserved cheese filling to the center of each muffin, cover with remaining batter.

Bake until the edges start to brown and the tops spring back when gently pressed, 13-15 min.  Let cool in pan for 5 min. before turning out onto wire rack to cool.


NUTRITIONAL INFORMATION

Per Muffin: 272 cal; 9g. fat; 44g. carb; 6g. protein; 3g. fiber

[[category:Breads]]