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Honey & Goat Cheese-Filled Fig Muffins

Honey & Goat Cheese-Filled Fig Muffins is a breads recipe made with Crumbled Soft Goat Cheese, Cream Cheese, Honey, Freshly Grated Lemon Zest, and Vanilla Extract. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3/4 cup
• Cream Cheese
• 2 tbsp
• 1 tsp
• 1 1/4 tsp
• 2 cup
• 1 1/2 tsp
• 1/2 tsp
• 1/4 tsp
• 2
• 1
• 3/4 cup
• 1 cup
• 1/3 cup
• 1 1/4 cup
• 3 tbsp
• 1

Method (preview)

1. 1

   AHEAD: Individually wrap the muffins and store at room temperature for up to 2 days or freeze for up to 1 month.

2. 2

   To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.

3. 3

   Preheat oven to 425F. Line 12 (1/2-cup) muffin cups with paper liners or coat with cooking spray.

4. 4

   Thoroughly combine goat cheese (or cream cheese), honey, lemon zest and 1/4 teaspoon vanilla in a small bowl. Set aside.

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   Whisk flour (see Measuring Tip), baking powder, baking soda and salt in a large bowl.

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   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.

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   Gradually whisk in buttermilk and oil until smooth.

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   Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix.

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   Fold in figs.

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    Spoon half the batter into the prepared muffin cups.

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    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.

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    Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes.

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    Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.

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    Turbinado sugar is steam-cleaned raw cane sugar.

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    NUTRITION BONUS: Iron (20% daily value).

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    "EatingWell Magazine, 2010 January/February"

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    "(c) 2010 by EatingWell, Inc. (ISSN 1046-1639)"

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    "1 dozen"

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    Recipe is from "Tartine Bread" by Chad Robertson.

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    White bread flour, 1,135 grams

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    Whole-wheat flour, 1,135 grams

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    Water (lukewarm), 455 grams

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    Water (78 F), 100 grams per feeding

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    Water (78 F), 200 grams

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    Water (80 F), 750 grams

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    Leaven, 200 grams

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    White bread flour, 900 grams

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    Whole-wheat flour, 100 grams

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    Step 1 - Make the Starter: Mix white bread flour with whole-wheat flour.

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    Place lukewarm water in a medium bowl.

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    Add 315 grams flour blend (reserve remaining flour blend), and mix with your hands until mixture is the consistency of a thick, lump-free batter.

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    Cover with a kitchen towel.

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    Let rest in a cool, dark place until bubbles form around the sides and on the surface, about 2 days.

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    A dark crust may form over the top.

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    Once bubbles form, it is time for the first feeding.

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    Feed with 200 grams reserved flour blend and the warm water.

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    Cover with a kitchen towel.

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    Let rest in a cool, dark place for 10 to 16 hours.

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    If it sinks, it is not ready and needs more time to ferment and ripen.

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    Step 5 - Fold dough on top of itself to incorporate.

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    Transfer to a medium plastic container or a glass bowl.

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    Cover with kitchen towel.

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    Let rest for 30 minutes.

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    Fold dough, repeating every 30 minutes for 2 1/2 hours.

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    To do a fold, dip 1 hand in water to prevent sticking.

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    Grab the underside of the dough, stretch it out, and fold it back over itself.

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    Rotate container one-quarter turn, and repeat.

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    Do this 2 or 3 times for each fold.

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    After the 3 hours, the dough should feel aerated and softer, and you will see a 20 to 30 percent increase in volume.

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    If not, continue bulk fermentation for 30 minutes to 1 hour more.

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    Transfer to a floured surface.

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    Lightly dust dough with flour, and cut into 2 pieces using dough scraper.

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    Work each piece into a round using scraper and 1 hand.

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    By the end, the dough should have a taut, smooth surface.

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    Step 8 - Dust tops of rounds with flour, cover with a kitchen towel, and let rest on the work surface for 20 to 30 minutes.

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    Slip the dough scraper under each to lift it, being careful to maintain the round shape.

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    Flip rounds floured side down.

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    Using the dough scraper, transfer each round to a basket, smooth side down, with seam centered and facing up.

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    Let rest at room temperature (75 to 80 F), covered with towels for 3 to 4 hours before baking.

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    Step 10 - Bake the Bread:Twenty minutes before you are ready to bake the bread, preheat oven to 500 F, with rack in lowest position, and warm a 9 1/2-inch round or an 11-inch oval Dutch oven (or a heavy ovenproof pot with a tight-fitting lid).

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    Score top twice using a razor blade or a sharp knife.

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    Cover with lid.

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    Return to oven, and reduce oven temperature to 450 F. Bake for 20 minutes.

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    Step 12 - Carefully remove lid (a cloud of steam will be released).

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    Bake until crust is deep golden brown, 20 to 25 minutes more.

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    Step 13 - Transfer loaf to a wire rack. It will feel light and sound hollow when tapped. Let cool.

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    Step 14 - To bake the second loaf, raise oven temperature to 500 F, wipe out Dutch oven with a dry kitchen towel, and reheat with lid for 10 minutes.

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    Repeat steps 11 through 13. deb in Georgia