blue artichoke

These muffins turned into clean-out-the-fridge muffins because I ran out of yogurt. I had about half as much as I needed, so I added all the likely yogurt substitutions I could find in the fridge: some sour cream, whipping cream and half-and-half. I now have so much more room in the fridge door, and the muffins were none the worse for the odd mixture of fats. This recipe is really easy to prepare, which is good because I forgot to make them early in the day yesterday, so had to whip them up during halftime of the Missouri football game. No problem, even with fans wandering through the kitchen to make a fresh rum-and-Coke or recycle emptied beer bottles.

These muffins aren't the most exciting or spectacular you'll ever eat, but they're good and fast and easy, and that goes a long way.

Mixed Fruit Muffins

Cooking Light, Jan/Feb 1992

1 c. flour
1 c. whole wheat flour
1 ½ t. baking soda
¼ t. salt
1 c. chopped dried mixed fruit
½ c. firmly packed brown sugar
16-oz. carton plain nonfat yogurt
¼ c. veggie oil
Veggie cooking spray

Sift first 4 together in a large bowl; stir in dried fruit and brown sugar. Make a well; combine yogurt and oil; add to flour and stir just until moist.

Spoon batter into greased muffin pans, filling 2/3 full. Bake at 400 for 18m. Remove from pans immediately, and let cool on a wire rack.

Yield: 1 ½ dozen.
129C/ protein 3.3/ fat 3.5/ carbs 21.9/ cholesterol 1/ iron 0.8/ sodium 123/ calcium 75