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Ингредиенты
- 3/4 cup crumbled soft goat cheese or reduced-fat cream cheese (Neufchâtel)
- 2 tablespoons honey
- 1 teaspoon freshly grated lemon zest
- 1 1/4 teaspoons vanilla extract, divided
- 2 cups white whole-wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 large egg white
- 3/4 cup packed dark or light brown sugar
- 1 cup low-fat or nonfat buttermilk
- 1/3 cup extra-virgin olive oil
- 1 1/4 cups chopped dried figs
- 3 tablespoons turbinado or granulated sugar
Инструкции
- Preheat oven to 425°F. Line 12 (1/2-cup) muffin cups with paper liners or coat with cooking spray.
- Thoroughly combine goat cheese (or cream cheese), honey, lemon zest and 1/4 teaspoon vanilla in a small bowl. Set aside.
- Whisk flour, baking powder, baking soda and salt in a large bowl. Lightly beat eggs and egg white in a medium bowl; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, about 1 minute. Gradually whisk in buttermilk and oil until smooth. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix. Fold in figs.
- Spoon half the batter into the prepared muffin cups. Add 1 generous teaspoon of the reserved cheese filling to the center of each muffin, and cover with the remaining batter. (The filling should not be visible.) Sprinkle the muffins with sugar.
- Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 12 servings | |
| Calories 180 | |
| Calories from Fat 94 | 52% |
| Total Fat 10.66g | 13% |
| Saturated Fat 3.5g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 353mg | 15% |
| Potassium 155mg | 4% |
| Total Carbs 16.84g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 14.43g | 10% |
| Protein 5.47g | 9% |
