Raspberry Muffins with Goat Cheese Filling
3/4 cup crumbled goat cheese (or cream cheese)
2 tbps honey
1 tbs orange zest
1/4 tsp vanilla extract
1 cup fresh or frozen raspberries.
2 cups flour (can be 1 cup white whole wheat)
3/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
3 tbsp oil
1 tsp vanilla extract
1 cup milk
1 tsp orange zest
Preheat the oven to 425 degrees. Grease a 12 muffin tin.
Mix together the filling ingredients in a small bowl (goat cheese, honey, orange zest, 1/4 tsp vanilla). Set aside.
Mix the dry ingredients in a large bowl. Mix the wet ingredient in a smaller bowl. Add the wet to the dry, stirring to just combine. Fold in the raspberries.
Spoon half the batter evenly into the 12 muffin tins. Add 1tsp of the goat cheese mixture to each muffin. Cover with the remaining batter, so that the goat cheese does not show. Sprinkle with sugar and bake for 13-15 minutes until golden brown on top. Let cool 5 minutes in the muffin tin before tuning out on a rack to cool.