These lovely fig muffins have a goat cheese center - different,
surprising and yummy.
kathleen
* Exported from MasterCook *
Honey & Goat Cheese-Filled Fig Muffins
Recipe By :EatingWell Magazine, 2010 January/February, page 57
Serving Size : 0 Preparation Time :0:00
Categories : Breads, Quick Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup crumbled soft goat cheese -- or reduced-fat
cream cheese (Neufchatel)
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 sugar -- or light brown sugar
1 cup low-fat buttermilk -- or nonfat
1/3 cup extra-virgin olive oil
1 1/4 cups chopped dried figs
3 tablespoons turbinado sugar -- (see note) or granulated sugar
1 DOZEN MUFFINS. ACTIVE TIME: 40 minutes. TOTAL: 1 hour. TO MAKE
AHEAD: 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.
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.
1. Preheat oven to 425F. Line 12 (1/2-cup) muffin cups with paper
liners or coat with cooking spray.
2. Thoroughly combine goat cheese (or cream cheese), honey, lemon
zest and 1/4 teaspoon vanilla in a small bowl. Set aside.
3. 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.
4. 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.
5. 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.
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; 6 G PROTEIN; 3 G FIBER; 239 MG SODIUM; 184 MG POTASSIUM.
NUTRITION BONUS: Iron (20% daily value).
Source:
"EatingWell Magazine, 2010 January/February"
Copyright:
"(c) 2010 by EatingWell, Inc. (ISSN 1046-1639)"
Yield:
"1 dozen"
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