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.
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!
Honey and Goat Cheese Filled Fig Muffins with Walnuts
Yield: 12 Muffins
- 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
- Preheat your oven to 425 degrees. Coat a 12 muffin tin with cooking spray.
- Combine the goat cheese, honey, lemon zest and vanilla in a small bowl, mix and set aside.
- Combine the dry ingredients in a large bowl: wheat flour, white flour, baking powder, baking soda and salt. Set aside.
- Combine the eggs, egg white and brown sugar and whisk in a medium bowl. Gradually whisk in the buttermilk and olive oil until smooth.
- Combine the wet ingredients in to the large dry ingredient bowl, and stir until just combined (do not overmix).
- Fold in the chopped figs and walnuts.
- Spoon half of the batter into each of the 12 muffin tins – you should still have some remaining.
- 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).
- Sprinkle each muffin with a small amount of granulated sugar.
- Bake the muffins until the edges are brown, about 13-15 minutes.
- Let the pan cool for 5 minutes before transferring onto a wire rack and NOM!