GLUTEN SENSITIVITY
Honey & Goat Cheese Filled Fig Muffins
Servings: 12
Ingredients:
3/4 cup soft goat cheese
2 tablespoons honey
1 teaspoon grated lemon rind
1 ¼ teaspoons vanilla extract, divided
2 cups whole wheat flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 large egg white
¾ cup light brown sugar
1 cup buttermilk
1/3 cup extra virgin olive oil
1 ¼ cup dried figs, chopped
3 tablespoons granulated sugar
1. Preheat oven to 425 degrees. Line 12 muffin cups with paper liners or coat with cooking spray.
2. Thoroughly combine goat cheese, honey, lemon zest, and ¼ teaspoon vanilla in a small bowl. Set aside.
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.
4. Gradually whisk in buttermilk and oil until smooth. Add the wet ingredients to the dry ingredients and stir until just combined; do not over mix. Fold in figs.
5. The total amount of batter per muffin tin is 1/3 cup. Spoon half of the batter into the cups. Add 1 generous teaspoon of the reserved cheese filling to the center of each muffin and cover with the rest of the 1/3 cup of batter. (Filling should not be visible). Sprinkle the muffins with sugar.
6. Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13-15 minutes. Let cool in the pan for 5 minutes before turning onto a wire rack.