California Fig and Camembert Muffins

Best served warm, while the cheese is creamy, and the California Figs are soft and chewy. Freeze the cheese for 20 to 30 minutes to make it easy to cut into small pieces. Substitute Brie cheese for the Camembert if desired. If muffins are made ahead, wrap in foil and reheat in a moderate oven for 15 minutes or just until warm. Or pop one in the microwave and reheat at 50% power for 10 to 20 seconds or until warm. For longer storage, freeze muffins in an airtight container or plastic freezer bag with a zipper lock.

California Fig and Camembert Muffins

Skip the sweets at breakfast. Bake savory muffins. These are the best Camembert muffins, sweetened with California Figs and would be great on a cheese plate.

Nutrition

Print

Servings 18 muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 eggs large
• 1 1/2 cups low-fat buttermilk
• 1/4 cup vegetable oil canola
• 3 tbsp fresh thyme or oregano or sage, finely chopped
• 6 tbsp chives or green onion, thinly sliced
• 1 cup Orchard Choice or Sun-Maid California Figs stemmed and chopped into 1/3" pieces
• 1/2 lb Camembert cheese trim rind and cut into 1/3" pieces
• Orchard Choice California Fig Spread California Orange or Organic Mission

Instructions

• Preheat oven to 350º. Line18 standard (2 ½-inch) muffin pan cups with paper liners. Coat inside of papers with nonstick spray. Or, spray unlined cups with nonstick spray, dust with flour and shake out excess.
• In a bowl, stir together all purpose and whole wheat flours, sugar, baking powder and salt. Break eggs into a separate large bowl. Whisk to blend. Whisk in buttermilk, oil, herbs and chives. Make a well in the center of the dry ingredients and slowly stir liquid mixture into dry ingredients. Do not overmix. Stir in figs and cheese.
• Spoon batter evenly into prepared muffin pan cups, making sure figs and cheese are evenly distributed. Bake for 25 to 30 minutes or until tops are light golden brown and pick inserted in center comes out clean. Serve warm, with Orchard Choice California Fig Spread, if desired.

Notes

Adapted from Marin French Camembert Muffins at culturecheesemag.com. http://culturecheesemag.com/recipes/marin-french-camembert-muffins Recipe and photo Lorelle Del Matto

×

Nutrition Facts

California Fig and Camembert Muffins

Amount Per Serving

Calories 132 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 5g25%

Cholesterol 28mg9%

Sodium 200mg8%

Potassium 165mg5%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 2g2%

Protein 5g10%

Vitamin A 240IU5%

Vitamin C 2.7mg3%

Calcium 109mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe and photo by Lorelle Del Matto