While on summer vacation this year, Lauren made these goat cheese and honey stuffed fig muffins. YUMMY! They were an immediate hit with her husband.These muffins can be a great addition to any holiday brunch or appitizer spread. We hope you enjoy them.
Goat Cheese & Honey Stuffed Fig Muffins
3/4 cup crumbled soft goat cheese
2 tablespoons honey
1 teaspoon freshly grated lemon zest
1/4 teaspoon cinnamon
1 1/4 teaspoons vanilla extract, divided
2 cups whole-wheat flour (I used half wheat/white)
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 light brown sugar
1 cup low-fat buttermilk
1/3 cup extra-virgin olive oil
1 1/4 cups chopped dried figs
3 tablespoons turbinado sugar
Preheat oven to 425.
Combine goat cheese, honey, 1/4 teaspoon vanilla, and and lemon juice until thoroughly mixed.
Combine dry ingredients in one bowl. In a separate bowl, whisk eggs, then add brown sugar and vanilla. Stir in buttermilk.
Add wet ingredients to dry. Don’t over mix. Fold in figs.
Fill each muffin tin halfway. Top with a teaspoon of the goat cheese mixture. Add more batter on top. Sprinkle with sugar.
Bake for 10-12 minutes, or until golden brown.