Monday, February 21, 2011

Goat Cheese and Honey-Stuffed Fig Muffins

Sorry the picture is blurry, but if you are a fan of goat cheese, these muffins are for you. My friends loved these muffins! The muffins are made with whole-wheat pastry flour with a tangy lemon-goat cheese filling within, and surrounded by dried figs. It is a surprising twist to your traditional hearty breakfast muffins.

You can easily interchange the ingredients to what you have on hand- I personally am not a fan of goat cheese so I substituted it with reduced-fat cream cheese. Next time, I’ll throw in some chopped walnuts for some added protein. A great breakfast alternative.

I purchased dried figs for $3.99 at Trader Joe's, and used about 1/2 of this container:

Make sure to cut off the tops of the figs:

Here is what the inside of a fig looks like- Doesn't it remind you of a Fig Newtons?

Goat Cheese and Honey-stuffed Fig Muffins


  • 3/4 cup (6 ounces) soft goat cheese (or reduced-fat cream cheese)
  • 2 Tbsp honey
  • 1/4 tsp vanilla extract
  • 1 tsp freshly grated lemon zest

Fig Muffins

  • 1/4 tsp cinnamon
  • 2 cups whole-wheat pastry flour
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 1 large egg white
  • 3/4 cup light brown sugar
  • 1 tsp vanilla extract
  • 1 cup low-fat buttermilk
  • 1/3 cup extra-virgin olive oil
  • 1-1/4 cups (6-7 oz) chopped dried figs (or dates) (Can pick this up @ Trader Joe's)
  • 2 Tbsp turbinado sugar (Can pick this up @ Trader Joe's)

1. Preheat oven to 425ยบ F. Grease muffin tins or use liners.
2. Make the Filling: Combine goat cheese, honey, 1/4 tsp vanilla, and lemon zest in a small bowl until thoroughly mixed.
3. In a medium-sized bowl, combine dry ingredients (cinnamon through salt).
4. In the bowl of a stand mixer, whisk eggs, then add brown sugar and vanilla.
5. Add in the buttermilk.
6. Add the dry ingredients to the wet ingredients. Don’t over mix.
7. Fold in figs.
8. Fill each muffin tin halfway. Top with a teaspoon of the goat cheese mixture.

9. Add more batter on top. Sprinkle with sugar.

10. Bake for 10-12 minutes, or until golden brown.

Yield: 12 large muffins

Nutrition Information (per muffin): 234 calories; 4.5 g. fat; 47 mg. cholesterol; 155 mg. sodium; 43.3 g. carbohydrate; 3.7 g. fiber; 5.1 g. protein

Source: Originally on How Sweet It Is, As seen on Prevention RD


Nicole, RD said...

Glad you & your friends loved these!! I need to make them again, I thought they were out of this world good!

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