Looking for the ultimate summer muffin recipe? I think we’ve found it! If there’s one word that describes this pastry, it’s fresh. Seasonal summer fruits like blackberry and fig make the perfect compliment to a light and fluffy muffin while farmer cheese gives it density and richness. Wanna know the best part? It’s sugar and gluten-free if you leave out the honey. And trust us, this muffin does not need it. Make a big batch and enjoy it guilt-free with your cup of coffee all week long. These almond, blackberry and fig farmer cheese muffins are sure to be a hit in your household.
See how our cooking school instructor makes them in this video of a live demonstration she did at the Taste of Chicago 2017.
Almond, Blackberry and Fig Farmer Cheese Muffins (Gluten-Free)
8 oz dried figs
2 oz honey
3 tbsp water
3 cups almond flour
½ tsp baking soda
1 ½ tsp baking powder
1 tsp cinnamon
2 cups Lifeway Farmer Cheese
¼ tsp vanilla extract
¼ tsp almond extract
½ cups Lifeway Organic Whole Milk Kefir
½ extra light olive oil
6 oz blackberries
1. Preheat oven to 350F.
2. Finely chop the dried figs. In a small saucepan, add the figs, honey, and water and bring to a boil for one minute, then turn off heat. Allow to rest 5 minutes, then puree the mixture.
3. In a large bowl, place the sifted almond flour, baking powder, baking soda, and cinnamon. Whisk to combine. In a separate bowl, mix together the Lifeway Whole Milk Kefir, olive oil, and Lifeway Farmer Cheese. Make a well in the center of the dry ingredients. Add the eggs and extracts to the mixture until just combined. Slowly fold in the cheese and milk mixture. Fold in fig mixture.
4. Evenly scoop and portion out the mixture into a muffin pan lined with paper liners. Top each muffin with blackberries. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
5. Optional: drizzle honey on the tops of the muffins before serving.
Makes 12 large muffins.