Once again, I have attempted to make a healthy recipe another step healthier and it was a success! I wanted to do something a little fancy for my mom for breakfast on Mother's Day, so the decision was to make Agave, Yogurt, and Fig Muffins. Eating Well already had a recipe which involved goat cheese, but I did a few substitutions and was money-conscious and had just as great of results! Delicious!
3/4 cup non-fat Greek yogurt (I used vanilla)
2 tablespoons of agave nectar (you may also use honey)
1 teaspoon of lemon zest
1/4 tsp of vanilla extract
2 cups whole-wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 large eggs
1 large egg white
3/4 cup turbinado sugar
1 cup nonfat buttermilk
1/3 cup non-fat Greek yogurt
1 tsp vanilla extract
1 1/4 cup chopped dried figs
3 additional tablespoons turbinado
1-Preheat oven to 425 degrees and line 12 muffin cups with paper liners or cooking spray and flour.
2-Combine the Filling Ingredients in a small bowl and set aside.
3-Whisk the flour, baking powder, and baking soda in a large bowl. In a medium bowl, beat the eggs and egg white, then add the sugar and vanilla extract until the sugar is dissolved. Gradually whisk in the buttermilk and Greek yogurt until smooth.
4-Combine the wet and dry Muffin Ingredients and stir until just combined. Fold in the figs.
5-Spoon half the muffin batter into the muffin cups. Add a large spoonful of the Filling on top of the muffin batter, then cover the muffins with the rest of the batter. Sprinkle the additional 3 tablespoons of turbinado sugar over the batter.
7-Bake the muffins until the edges are brown and the tops are springy to the touch, about 15 minutes.