Got the breakfast boredom blues? These no-added-sugar, savory Goat Cheese & Fig Rosemary Muffins are the perfect solution.
I’m one of those people who is constantly obsessed with something. Especially… food somethings.
Avocado toast? I ate it for like three months straight. That one time I discovered my favorite-ever smoothie combo? Even the brutal -20 degrees F winter couldn’t stop me from making it every. single. morning. And don’t even get me STARTED on whenever I discovered the magic of miso…
But today, I am not here to ramble about all of my food-related o
bsessions inclinations. I am here to talk to you about MUFFINS. (Which, yes, were inspired by my recent affinity for anything fig-and-goat-cheese related.)
When it comes to most pastries, lately I’m not a huge fan of anything super sweet. I don’t know when it happened, but the sweet tooth that ruled my childhood has finally hung up its hat!
(The only downside is that my boyfriend is constantly wondering who the eff keeps taking just one bite out of his cinnamon rolls/scones/etc. and then just LEAVING THEM PARTIALLY EATEN FOR CRYING OUT LOUD… oops. Sorry man, I just can’t stomach the whole thing! Or better yet, the cat did it… yes, that’s a better explanation.)
These Goat Cheese & Fig Rosemary Muffins are right up my alley. Aside from the fig puree, they’re savory to the bone, and filled with a big ol’ dollop of tangy goat cheese. They’re incredibly tasty as-is, but I think they’re best served warm with just the slightest drizzle of honey.
The other thing I love about this recipe is that it only makes six. Since I’m in a household of just two (excluding the fur babies obvs), big batches of baked goods are bad news. Either they end up going bad, or we’re tempted to consume approximately 300% more carbohydrates than any human probably should in a day.
And so, we downsize. The perfect small batch for a few breakfasts during the week, or to feature during a lazy Sunday brunch.
- ½ cup all purpose flour
- ½ cup whole wheat pastry flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tbsp fresh rosemary, finely chopped
- 1 egg
- ½ cup almond milk
- 2 tbsp olive oil
- 2 oz goat cheese
- 5 figs, pureed
- Preheat oven to 400 degrees F.
- Line a muffin tin with parchment paper or nonstick cooking spray.
- In a medium mixing bowl, mix together the flour, baking soda, rosemary and salt.
- In another small bowl, whisk together the egg, almond milk and olive oil.
- Add the wet ingredients to the dry ingredients, and stir together until just combined. It should resemble thick pancake batter.
- Evenly distribute the muffin batter between 6 tins.
- Divide the goat cheese into 6 pieces, and push each into the muffin tins, making sure the batter covers it on the top.
- Add a spoonful of the pureed figs to each muffin, and use a toothpick to swirl it over the top.
- Bake for 18-20 minutes, or until golden brown.