Maple-Cranberry Muffins with Goat Cheese Filling

Preheat oven to 425F. Line a 12 cup muffin tin with paper liners, or coat with cooking spray.

Thoroughly combine the softened goat cheese, 2 Tablespoons dried cranberries, 1 Tablespoon maple syrup, and vanilla extract in a small bowl. Set aside.

In a large bowl, whisk together the flour, baking powder and soda, salt, and cinnamon. Set aside.

In a medium bowl, lightly whisk the eggs and egg white. Add in the 1/2 cup maple syrup, maple extract, milk, and applesauce. Whisk until smooth.

Add the wet ingredients into the dry, stir until just combined. Fold in the dried cranberries.

Spoon half of the batter into each of the prepared muffin cups. Add 1 heaping teaspoon of the goat cheese mixture to the center of each muffin, and cover the goat cheese with the remaining batter. The muffin cups will be full, and the goat cheese filling should not be visible.

Bake the muffins for 13-15 minutes. Let cool in pan for 5 minutes before transferring to a wire rack. Let cool completely.