Our most recent trip to the Scran and Scrallie, Stockbridge confirmed the brilliant style and taste of Tom Kitchin.
In the meantime, I've been busy planning recipes for our Christmas stall in December and baking as much as I can in-between lectures.
This recipe is the perfect combination of sweet and salty goodness.
The sweet, sticky, caramelised roasted figs are paired wonderfully with the soft salty goats cheese and make a great flavour combination for this soft-textured, fluffy muffin.
125g goats cheese
2tbsp runny honey
1 spoonful of orange zest
300g self-raising flour
1tsp baking powder
1 large egg
2tbsp vegetable oil
50g melted butter
150g plain yoghurt
Preheat the oven to 180 degrees C (fan.)
Cut up the fresh figs into small pieces and scatter them onto a lined baking tray.
Roast in the oven for 15 minutes until sticky and caramelised.
Remove from the oven and allow to cool.
Then turn the oven up to 200 degrees C (fan).
In a small bowl, beat together the soft goats cheese, honey and orange zest until smooth.
In another bowl, measure out the flour, baking powder, salt and a sprinkle of black pepper.
In a measuring jug, whisk together the egg, vegetable oil, melted butter, honey and yoghurt.
Line a muffin tray with muffin cases and then spoon the batter into the cases till each is about half full.
Then add a spoonful of filling to each case and then top with some extra batter - make sure the cheese filling is fully covered by the muffin batter.
Bake the muffins in the preheated oven for about 12-15 minutes until golden brown.
When baked, allow to cool.
Adapted from: http://www.runningwithspoons.com/2013/09/23/fig-and-goat-cheese-honey-muffins/