Yogurt Honey Muffins with Pear & Fig Preserve

4 tablespoons Butter                                          2 cups Whole-Wheat Flour

5 tablespoons Honey                                         1 1/2 teaspoons Baking Soda

1 cup Vanilla Yogurt                                           1/8 teaspoon Grated Nutmeg

1 Large Egg                                                        1/4 cup Lemon Juice 

Brie                                                                     Olive Oil

Saucier Willy Raspberry Vanilla Preserve


Preheat oven to 375. Grease a 12-cup muffin pan or use paper liners.

In a saucepan, melt the butter and the honey. Remove from the heat and set aside to cool slightly.

In a bowl, whisk together the yogurt, egg and lemon juice. Add the butter and honey mixture. Set aside.

In another bowl, sift together the dry ingredients.

Fold the dry ingredients into the yogurt mixture just to blend.

Cut the Brie into half inch chunks.

Fill the prepared cups two-thirds full. Place brie in the center of the batter. Bake until the tops spring back when touched lightly, 20-25 minutes. Let cool in the pan for 5 minutes before unmolding. 

Mix equal parts olive oil and preserve and heat in a saucepan.

Pour the mixture on top of the warm muffin.