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.
- 3/4 cup crumbled soft goat cheese, or reduced-fat cream cheese; Neufchâtel
- 2 tablespoons honey
- 1 teaspoon lemon zest, freshly grated
- 1 1/4 teaspoons vanilla extract, divided
- 2 cups white whole-wheat flour
- 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 brown sugar, packed dark or light
- 1 cup buttermilk, low-fat or nonfat
- 1/3 cup extra-virgin olive oil
- 1 1/4 cup dried figs, chopped
- 3 tablespoons turbinado, or granulated sugar
- Step 1
- Preheat oven to 425°F. Line 12 (1/2-cup) muffin cups with paper liners or coat with cooking spray.
- Step 2
- Thoroughly combine goat cheese (or cream cheese), honey, lemon zest and 1/4 teaspoon vanilla in a small bowl. Set aside.
- Step 3
- 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 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.
- Step 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.
- Step 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.
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