Sunday, September 10, 2006

Fruity Morning Muffins

These are based on a recipe from the September 2006 issue of Vegetarian Times. I just added more fruit-and still ended up with only 10 muffins!

Fruity Morning Muffins
Makes 10
2 cups mixed dried fruit, plumped in boiling water (raisins, apricots, figs) chopped and drained
1 1/2 cups whole-wheat pastry flour
1/2 cup unbleached all-purpose flour
3/4 cup turbinado sugar, divided
orange zest from one orange
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. baking soda
1/4 tsp. salt
2 large eggs
3/4 cup low-fat plain yogurt

1. Preheat oven to 350F. Line or grease 12-muffin tin for 10 muffins (though you may get more.)
2. Combine flours, 2/3 cup sugar, orange zest, baking powder, cinnamon, baking soda, and salt in a large bowl and mix well.
3. Whisk eggs and yogurt in a searate small bowl. Stir egg mixture into fruit just until moist. Fold in fruit.
4. Using a size 10 scoop, fill muffin tins with batter. Sprinkle tops with remaining sugar.
5. Bake 20 to 25 minutes or until tops spring back when touched. Let cool.
6. Enjoy warm!
(to reheat, place in 350 degree oven for 3-5 minutes, or until warm)

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