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
- 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 Blue Ribbon 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
- 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.
Recipe and photo by Lorelle Del Matto