Tackling the bulk bins: Dried figs
- 3/4 cup crumbled soft goat cheese or reduced-fat cream cheese (Neufchatel)
- 2 tablespoon honey
- 1 teaspoon freshly grated lemon zest
- 1 ¼ teaspoon vanilla extract, divided
- 2 cups white whole-wheat flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large egg
- 1 large egg white
- ¾ cup packed dark or light brown sugar
- 1 cup low-fat or nonfat buttermilk (see my notes)
- 1/3 cup extra-virgin olive oil
- 1 ¼ cup chopped dried figs (about ½ pound)
- 3 tablespoons turbinado or granulated sugar
Preheat to 425° F; Line muffin pan with liners or coat with nonstick spray.
Combine goat cheese (or cream cheese), honey, lemon zest and ¼ tsp vanilla until creamy. Set aside.
Mix flour, baking powder, baking soda and salt in a large bowl. Set aside.
Lightly beat eggs and egg white in a medium bowl. Add brown sugar and 1 tsp of vanilla and mix until sugar is dissolved.
Gradually whisk in buttermilk and oil into egg mixture until smooth.
Add wet ingredients to flour mixture and just combined.
Fold in dried figs.
Spoon half the batter into the muffin cups until each cup is half full. Divide the cheese filling equally among the cups, and then top each cup with remaining batter.
Sprinkle the top of each muffin with sugar.
Bake for 13 to 15 minutes or until edges start to brown.
Cool for five minutes before removing from pan.
- I didn’t have buttermilk so I used 1 tbsp lemon juice and added enough milk to equal one cup. Then I let it sit on the counter for five minutes. Between the lemon zest and the juice I used to sour the milk, there was a distinct lemon flavor to the muffins. Next time, I’ll either sour the milk with vinegar or use actual buttermilk.
- Since I didn’t have white whole-wheat flour, I used half unbleached white flour and half whole-wheat flour.
- I’d like more cream filling in these muffins next time, so I’ll probably make 1 ½ times the amount of goat cheese mixture.
- Like always, you can use all organic/local ingredients or as many organic/local ingredients as you can afford. I used organic dried figs, organic milk, local free-range eggs, local honey, and organic flours.
- I think that if you couldn't find dried figs, you could substitute raisins for the figs.
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