Honey & Goat Cheese-Filled Fig Muffins

From Eating Well Magazine
Makes 1 dozen muffins
Time: 1 hour

*3/4 cup crumbled goat cheese
*2 tbsp honey
*1 tsp freshly grated lemon zest
*1 1/4 tsp vanilla extract, divided
*2 cups white whole-wheat flour
*1 1/2 baking powder
*1/2 tsp baking soda
*1/4 tsp salt
*2 large eggs
*1 large egg white
*3/4 cup packed brown sugar
*1 cup buttermilk
*1/3 cup extra-virgin olive oil
1 1/4 cup chopped dried figs
*3 tbsp turbinado (or granulated) sugar

1. Preheat oven to 425. Coat 12 muffin cups with cooking spray.
2. Thoroughly combine goat cheese, honey, lemon zest and 1/4 tsp vanilla in a small bowl and set aside.
3. Whisk flour, baking powder, baking soda and salt in a large bowl. Lightly beat eggs and egg white in a medium bowl; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, one minute. Gradually whisk in buttermilk and oil until smooth. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix. Fold in figs.
4. Spoon half the batter into the prepared muffin cups. Add one generous teaspoon of the reserved cheese filling to the center of each muffin and cover with the remaining batter (the filling should not be visible). Sprinkle muffins with sugar.
5. Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.