Honey & Goat Cheese Filled Fig Muffins with Walnuts

 

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Couples that bake together stay together.

Our friends who know us well know that when Trevor and I cook together we always have to declare a “executive chef” and a “sous chef.” This way we know who is in charge, and who is helping. (It has actually worked out very well, highly recommended.)

Baking is a whole other world though. The reason being that a) I don’t bake often and b) I tend to take too many liberties with the recipe. These are the reasons why when I told Trevor I wanted to make these muffins this morning using our dried figs from our fig tree, and the honey from my godmother’s bee’s he said he would (graciously) help me.

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I measured the dry ingredients, and he measured the wet. I worked on the cheese mixture, and accidentally added all of the vanilla from this Eating Well inspired recipe. (We actually like it better this way though.) Trevor folded in the wet to the dry ingredients and came up with the idea of adding in walnuts, which was clutch.

Yes, this is cheesy story, and yes these muffins were baked with lots of love. But come on, we have just 90 days until our wedding -anything to keep the dreaded planning at bay!

We hope you enjoy this very unique and very tasty recipe!

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Honey and Goat Cheese Filled Fig Muffins with Walnuts

Yield: 12 Muffins

Ingredients

  • 3/4 cup crumbled goat cheese
  • 2 Tablespoons local honey
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 1 cup white all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 large egg white
  • 3/4 cup brown sugar
  • 1 cup lowfat buttermilk
  • 1/3 cup olive oil
  • 1 cup chopped dried figs
  • 1/2 cup chopped walnuts
  • 1/2 Tablespoon granulated sugar

Directions

  1. Preheat your oven to 425 degrees. Coat a 12 muffin tin with cooking spray.
  2. Combine the goat cheese, honey, lemon zest and vanilla in a small bowl, mix and set aside.
  3. Combine the dry ingredients in a large bowl: wheat flour, white flour, baking powder, baking soda and salt. Set aside.
  4. Combine the eggs, egg white and brown sugar and whisk in a medium bowl. Gradually whisk in the buttermilk and olive oil until smooth.
  5. Combine the wet ingredients in to the large dry ingredient bowl, and stir until just combined (do not overmix).
  6. Fold in the chopped figs and walnuts.
  7. Spoon half of the batter into each of the 12 muffin tins – you should still have some remaining.
  8. Create a small divet in each muffin, and fill with about 1 teaspoon of the cheese filling. Cover with the remaining batter (the filling should not be visible).
  9. Sprinkle each muffin with a small amount of granulated sugar.
  10. Bake the muffins until the edges are brown, about 13-15 minutes.
  11. Let the pan cool for 5 minutes before transferring onto a wire rack and NOM!
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Breakfast Cranberry Carrot Muffins

Who knew muffins could include such random but delicious ingredients?  Why not put something better in there besides some super solid mystery fat and other big words we probably can’t pronounce?  Bananas, cranberries, oatmeal, and carrots make a surprisingly fantastic muffin.  So I cheated and bought the bag of shredded carrots and this suited my needs just fine.  If you are looking for more of a carrot cake consistency (hidden carrots) then you’ll need to shred them with the box grater yourself.  These taste just delightful toasted and with a little butter or jam on it. Perfect for breakfast or snack! NOM.

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Breakfast Cranberry Carrot Muffins

Makes: 12 Muffins

Ingredients

  • 1 1/2 cups all purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 cup rolled oats
  • 1/2 cup dried cranberries
  • 3 tablespoons olive oil
  • 1 large egg
  • 1/3 cup 1% milk (or milk of choice)
  • 2 cups shredded carrots (chop a little extra with a knife if using bagged carrots)
  • 2 medium ripe bananas, mashed

Directions

  1. Preheat the oven to 400 and spray or line a 12 tin muffin pan.
  2. n a large bowl combine the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon. Sift well or mix with a fork until combined.
  3. Next add the oats, cranberries, olive oil, egg, milk, carrots, and mashed banana.  Stir well until all ingredients are blended.
  4. Divide the batter evenly in the muffin tin and bake for 15-18 minutes until cooked through.