While pureed fig adds a bit of fruitiness to the mix, these muffins are more like a savory biscuit than your classic sugar-laden breakfast muffin. They’re a perfect way to start the day all on their own, but they’d be equally at home beside a pork roast or lentil stew.
- ½ cup flour
- ½ cup whole wheat pastry flour
- 2 tsp. baking soda
- ½ tsp. salt
- 2 Tbsp. fresh rosemary, finely chopped
- 1 egg
- ½ cup unsweetened almond milk
- 2 Tbsp. olive oil
- 2 oz. goat cheese
- 5 figs, pureed
- Preheat oven to 400º F. Line a muffin tin with baking cups.
- Whisk together the flours, baking soda, salt and rosemary.
- In another bowl, whisk together egg, almond milk and olive oil.
- Stir the wet ingredients into the dry ingredients until just combined. Divide batter between six cups.
- Cut the goat cheese into six pieces. Push into the center of the batter in each cup, being sure cheese is covered. Top each with an equal portion of the fig puree.
- Bake for 18-20 minutes, or until golden brown.