I'm playing the dreaded waiting game. Waiting to here about internships. Waiting for the phone to ring with a potential interview on the line. Waiting for more people to say yes to being a part of my Master's project. Waiting for my momma to come and visit while I wait for my husband to come home. Life is sometimes full of waiting. I like to have a muffin or two to keep me company while I wait. :)
This muffin is pretty awesome. It's a bit more on the savory side, but will certainly satisfy a craving for something freshly baked. I've made them at least twice in the past couple of weeks... I kept forgetting to take pictures before consuming them all. I think you'll like them. I do. In fact, I think I will probably have to make a batch when my momma's here!
Goat Cheese, Honey and Apricot muffins
adapted from How Sweet It Is
makes 6 muffins
6 Tbs soft goat cheese
1 Tbs honey
1/2 tsp lemon zest
1/8 tsp vanilla or almond extract (I've done both, great either way!)
1/8 tsp cinnamon
1/2 tsp vanilla or almond extract
1 cup whole wheat pastry flour
3/4 tsp baking powder
1/4 tsp baking soda
1 egg
6 Tbs sucanat (or brown sugar or cane sugar)
1/2 c buttermilk (or homemade - good squirt of lemon juice and fill the rest up with milk)
just shy of 3 Tbs olive oil (make each one a little less than full)
1/4 - 1/2 cup dried apricots, chopped
cane sugar to top
Preheat your oven to 425 and line your muffin tin with muffin liners.
In a small bowl, mix your goat cheese, honey, vanilla (or almond), and lemon zest until well-mixed. In a medium-sized bowl, whisk together your egg, sugar, and vanilla (or almond). Stir in the buttermilk and oil. Put your dry ingredients in with the mixed wet ones and mix until just moistened. Gently fold in your chopped apricots.
Fill each muffin tin about halfway. Top with a good dollop of goat cheese goodness, and then put a bit more batter on top. I like to put just a little bit of goat cheese on top of this too, so that I have a muffin mix/goat cheese/muffin mix/goat cheese thing going on. Sprinkle tops with a bit of sugar.
Bake 10-12 minutes, or until golden brown. I find that these bake up pretty quick, so keep an eye on them so they don't get too dark. Eat for breakfast, with tea, with a salad, or just because. Especially good while waiting...
Goat Cheese, Honey and Apricot muffins
adapted from How Sweet It Is
makes 6 muffins
6 Tbs soft goat cheese
1 Tbs honey
1/2 tsp lemon zest
1/8 tsp vanilla or almond extract (I've done both, great either way!)
1/8 tsp cinnamon
1/2 tsp vanilla or almond extract
1 cup whole wheat pastry flour
3/4 tsp baking powder
1/4 tsp baking soda
1 egg
6 Tbs sucanat (or brown sugar or cane sugar)
1/2 c buttermilk (or homemade - good squirt of lemon juice and fill the rest up with milk)
just shy of 3 Tbs olive oil (make each one a little less than full)
1/4 - 1/2 cup dried apricots, chopped
cane sugar to top
Preheat your oven to 425 and line your muffin tin with muffin liners.
In a small bowl, mix your goat cheese, honey, vanilla (or almond), and lemon zest until well-mixed. In a medium-sized bowl, whisk together your egg, sugar, and vanilla (or almond). Stir in the buttermilk and oil. Put your dry ingredients in with the mixed wet ones and mix until just moistened. Gently fold in your chopped apricots.
Fill each muffin tin about halfway. Top with a good dollop of goat cheese goodness, and then put a bit more batter on top. I like to put just a little bit of goat cheese on top of this too, so that I have a muffin mix/goat cheese/muffin mix/goat cheese thing going on. Sprinkle tops with a bit of sugar.
Bake 10-12 minutes, or until golden brown. I find that these bake up pretty quick, so keep an eye on them so they don't get too dark. Eat for breakfast, with tea, with a salad, or just because. Especially good while waiting...