Honey & Goat Cheese Filled Fig Breakfast Muffins

Honey & Goat Cheese Filled Fig Breakfast Muffins
1 cup goat cheese
2 tbsp honey
1 tsp lemon zest
freshly grated
1 1/2 tsp vanilla extract
1 cup buckwheat flour
1/2 cup teff flour
1/2 cup tapioca flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1 large egg white
3/4 cup coconut sugar
1 cup buttermilk
1/2 cup olive oil
extra virgin
1 1/2 cups dried figs
3 tbsp coconut sugar
Sweet figs and a filling of naturally lactose free goat cheese give a surprising twist to these hearty and heart health friendly breakfast muffins. Loaded with antioxidants from the figs, good carbohydrates from the flours and healthy fats, these treats promise to give you an amazing start to the day.
Preheat oven to 425 degree. Line a 12 tin muffin tray with paper liners.
Throughly combine the goat cheese, honey, lemon zest and 1/2 teaspoon vanilla in a small bowl. Set aside.
Whisk the buckwheat flour, teff flour, tapioca flour, baking powder and baking soda in a large bowl.
Lightly beat the eggs and egg white in a medium bowl. Add in the coconut sugar and remaining 1 teaspoon of vanilla and whisk until the sugar is dissolved, about 1 minute. Gradually whisk in the buttermilk and oil until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in figs.
Fold half the batter into the prepared muffin cups. Add 1.5 generous teaspoons of the reserved cheese filling to the centre of each muffin, and cover with the remaining batter. 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 it cool in the pan for 5 minutes turning out onto a wire rack to cool further.
Decorate with remaining goat cheese filling, coconut sugar and figs. Serve.
source: www.eatingwell.com
Diet Direction: Balancing
Allergens: Dairy, Eggs