To start the muffins, the filling was made and set aside. Room temperature goat cheese was mixed with lemon zest, some honey, and vanilla extract. The muffin batter was made by sifting white whole wheat flour with baking powder, baking soda, and salt. A well was made in the middle of the flour mixture. In a separate bowl, eggs were whisked, and brown sugar, vanilla extract, olive oil, and buttermilk were added. The wet ingredients were poured into the well in the flour mixture, and the batter was stirred together with a rubber spatula. Chopped dried figs were folded into the mix. The batter was spooned into a buttered muffin tin, and each cup was filled to about half. The goat cheese filling was then spooned into the center of each muffin cup, and the remaining batter covered the filling. Just before going into the oven, each muffin was sprinkled with turbinado sugar.
This was a great way to start the day. The chewy, sweet figs were delicious with the tangy goat cheese filling. Just because I’m switching up my breakfast choices more frequently now, that doesn’t mean I can’t circle back to repeat one now and then. These muffins will undoubtedly make repeat appearances.
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