Tilapia-Seafood Stew with Honey Gorgonzola Fig Muffins

I begin tonight's dinner preview with the muffin, a unique and delicious accompaniment.  This recipe was adapted from Eating Well.  I try to modify recipes so that they contain less than 2 tsp. of added sugar and 1 tsp. of added fat.  Here's my recipe for 6 muffins:
 
Combine filling ingredients in a small bowl and set aside:
1/4 cup grated Gorgonzola
1 1/2 tsp. honey
1/2 tsp freshly grated lemon peel
1/3 tsp. vanilla

Chop in food processor:
1/2 cup & 2 Tbsp. dried figs, stem removed 

Beat with electric mixer:
1 egg
3 Tbsp. brown sugar 

Mix dry ingredients:
1 cup whole wheat pastry flour
3/4 tsp. baking powder
1/4 tsp. baking soda 

Mix liquid ingredients:
1/2 cup skim milk
1 1/2 tsp. lemon juice
2 Tbsp. olive oil 

Alternately add dry ingredients and liquid ingredients to mixing bowl with egg/sugar.  Stir to mix (do not overmix).  Fold chopped figs into batter.

In muffin tin sprayed with Pam, place 1/2 the batter in bottom of tin. Add tsp. of cheese filling to the center of each muffin and cover with the remaining batter.  

Sprinkle each with 1/4 tsp. turbinado sugar.

Bake at 425 degrees for 13 minutes.

I use Earth Balance Buttery Spread, recommended by my colleague, Heather Dyson, creator of The Broccoli Bunch.

  
The Tilapia-Seafood Stew was adapted from a recipe in Food Network Magazine (May issue).  For 2 servings:

Saute 1 diced garlic clove, 1/4 cup diced onion, 2 celery sticks with leaves, 1 diced yellow pepper and 1/4 cup chopped fresh parsley in 1 tsp. olive oil.  Add 1 can no added salt tomatoes and 1 tsp. Italian seasoning.  Chop tomatoes with spoon.

Simmer 2 tilapia fillets in tomato sauce with 1/4 cup white wine.  Add 6 clams.  Simmer covered for 15 minutes.

This meal took just over an hour to prepare.

Enjoy your evening!