So I experienced time standing still. I made muffins (but not just any muffins), put them in the oven for 10 minutes, and BAM! The world stopped rotating on its axis. Thankfully, after a near eternity of sitting on my kitchen floor staring into the oven window while drooling…the buzzer finally went off.
Slightly dramatic, but not a far stretch from my morning’s reality.
You see, I saw said muffins on Jessica’s blog yesterday and immediately sent the recipe to myself like I do with so many bloggie recipes each day. Because I’m worthless at the end of my work week and it takes everything in my power to keep my eyelids open on my 32-mile trek home, I knew I had no intention of swinging by the grocery store yesterday. But then this morning, lightening, thunder, rain and all, there I was jet skiing out to the grocery store for figs and buttermilk in order to make said muffins.
P.S. You can ask anyone who knows me — I hate rain. Not like oh-I-wish-I-hadn’t-just-stepped-in-that-puddle-oh-well hate, but rather I’m-not-leaving the-house-if-its-drizzling hate. But there I was, hoodie hood up and sweatpants rolled, running from the grocery store with my muffin makings in hand.
Once home, I whipped those babies up! And then the waiting game I already whined about began.
Ends up, I can’t follow directions. I forgot to add the olive oil. HOWEVER, the muffins were still THE BEST THING I’VE EVER MADE! Literally. No lie.
Immediately after savoring one and talking myself out of eating the remaining 11 at that very second, I let Jessica know that I loved them. I love when people love the recipes I love, so I sent a little love her way (I just used the word “love” 4 times in one sentence, ha!). And then I sat down to write this dramatic post simply because you truly NEED to know that these are a MUST MAKE! Not a “yumm, I need to make those muffins!” comment…but ACTION! ASAP! You’ll thank me later for my persistence in this matter, I assure you.
[looks can be deceiving..don’t judge a recipe on my photo!]
Goat Cheese and Honey-Stuffed Fig Muffins slightly adapted from How Sweet It Is
3/4 cup (6 ounces) soft goat cheese
2 tablespoons honey
1 teaspoon freshly grated lemon zest
1/4 teaspoon cinnamon
1 1/4 teaspoons vanilla extract, divided
2 cups whole-wheat pastry 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 light brown sugar
1 cup low-fat buttermilk
1/3 cup extra-virgin olive oil (I omitted…on accident)
1 1/4 cups chopped dried figs
3 2 tablespoons turbinado sugar
Preheat oven to 425º F.
Combine goat cheese, honey, 1/4 teaspoon vanilla, and and lemon zest until thoroughly mixed.
Combine dry ingredients in one bowl. In a separate bowl, whisk eggs, then add brown sugar and vanilla. Stir in buttermilk.
Add wet ingredients to dry. Don’t over mix. Fold in figs.
Grease muffin tins or use liners. Fill each muffin tin halfway. Top with a teaspoon of the goat cheese mixture. Add more batter on top. Sprinkle with sugar.
Bake for 10-12 minutes, or until golden brown. Yield: 12 large muffins
Nutrition Information (per muffin): 234 calories; 4.5 g. fat; 47 mg. cholesterol; 155 mg. sodium; 43.3 g. carbohydrate; 3.7 g. fiber; 5.1 g. protein
And then I realized that in my Tootsie Roll Lady post, I forgot to ask for good luck vibes on my 1/2 marathon tomorrow morning!!!! That is, if it’s not rained out. 😦 *fingers crossed* For all 2 of you who probably watch the news (I certainly don’t), the Tulsa area has been getting pummeled with tornados and insane thunderstorms. I don’t know that I’ll ever enjoy the spring in tornado alley! But for now, just hoping the race is on for tomorrow! 😀
Question: Do you like goat cheese? What’s your favorite variety of cheese?
Lots of Goat Cheese and Honey-Stuffed Fig Muffin love,