Prep time: 20 minutes
Cook time: 25 minutes
Makes 12 muffins
Recipe from Alison Ladman of the Associated Press
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons fresh thyme, chopped
3 tablespoons fresh oregano, chopped
6 tablespoons butter, melted
3/4 cup whole milk
1/2 cup sour cream
8 ounces soft goat cheese (such as chèvre)
1/2 cup grated firm goat cheese (such as Landana)
3/4 cup chopped dried figs
Heat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners or coat with cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In another medium bowl, whisk together the herbs, eggs, butter, milk and sour cream. Crumble the soft goat cheese into the egg mixture and stir in the grated goat cheese and figs. Add to the flour mixture and gently fold together until just incorporated.
Divide the batter among 12 muffin tins (they will be quite full).
Bake for 20 to 25 minutes, or until golden and the center springs back when lightly pressed. Remove the muffins from the pan and cool.
Per serving: 317 calories, 161 calories from fat; 18 g fat, 12 g saturated, 83 mg cholesterol, 26 g carbohydrates, 12 g protein, 521 mg sodium, 2 g fiber