2 c. all-purpose flour

2 sprigs of rosemary, stemmed (not chopped – leave the leaves whole for more flavor)

1 1/2 t. baking powder

1/2 t. baking soda

1/4 t. salt

3/4 c. sour cream

1/4 c. rice milk

1/2 c. agave

1/4 c. applesauce

2 T. olive oil

1 egg, lightly beaten

7 oz. dried figs, chopped

4 oz. goat cheese, crumbled

Preheat oven to 425 deg. F.

In a large mixing bowl, combine the dry ingredients (flour, rosemary, baking powder, baking soda, salt).

In a small mixing bowl, combine the wet ingredients (sour cream, rice milk, agave, applesauce, olive oil and egg). Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the figs.

Line a muffin pan with muffin papers. Spoon the muffin batter into the muffin tins, filling just halfway. Sprinkle with goat cheese and then cover the goat cheese with the rest of the muffin batter, making sure to cover over all the goat cheese. Bake for 12-15 min.

Running With Spoons: Fig and Goat Cheese Honey Muffins

Yield: 14 muffins (177 calories per muffin)