California Fig and Camembert Muffins

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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.

Course: Bread, Cheese Plates

Keyword: Best Camembert, Savory Muffins

Servings: muffins

Calories: 132kcal

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