Honey & Cream Cheese Filled Fig Muffins
Author: Clean Eating Online
- ¾ cup reduced-fat cream cheese
- 2 tablespoons honey
- 1 teaspoon freshly grated lemon zest
- 1¼ teaspoons vanilla extract, divided
- 2 cups white whole-wheat flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 large eggs
- 1 large egg white
- ¾ cup packed dark or light brown sugar
- 1 cup low-fat or nonfat buttermilk
- ⅓ cup extra-virgin olive oil
- 1¼ cups chopped dried figs
- 3 tablespoons turbinado sugar
- Preheat oven to 425°F. Line 12 (1/2-cup) muffin cups with paper liners or coat with cooking spray.
- Thoroughly combine cream cheese, honey, lemon zest and ¼ 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.
Serving size: 1 muffin Calories: 272 Fat: 2 g Carbohydrates: 44 g Sodium: 239 mg Fiber: 3 g Protein: 6 g