Honey- and Goat Cheese-Filled Fig Muffins

By holly

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.

Ingredients

• 3/4 cup(s) crumbled soft goat cheese or reduced-fat cream cheese (Neufchâtel)
• 2 tablespoon(s) honey
• 1 teaspoon(s) freshly grated lemon zest
• 1.25 teaspoon(s) vanilla extract, divided
• 2 cup(s) white whole-wheat flour (see Tips & Techniques)
• 1.5 teaspoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• 1/4 teaspoon(s) salt
• 2 large eggs
• 1 large egg white
• 3/4 cup(s) packed dark or light brown sugar
• 1 cup(s) low-fat or nonfat buttermilk
• 1/3 cup(s) extra-virgin olive oil
• 1.25 cup(s) chopped dried figs
• 3 tablespoon(s) turbinado (see Tips & Techniques) or granulated sugar

Details

Servings 12
Preparation time 40mins
Cooking time 60mins
Adapted from delish.com

Preparation

Step 1

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.

Carb Servings: 1 starch, 1/2 fruit, 1 1/2 other carbohydrates, 1 1/2 fat. Carbohydrate Servings: 3. Nutrition Bonus: Iron (20% daily value).