Low-Fat Fruit Muffins
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Makes:  6 "Texas-sized" muffins, or
	12 regular-sized muffins

1 c. all-purpose flour
1 c. whole-wheat flour
2/3 c. brown sugar, firmly packed
4 t. baking powder
1/2 t. salt
1/4 t. baking soda
1/4 t. ground nutmeg or cinnamon (optional, depending on fruit
  that is used and taste preferences)
1/2 to 2/3 c. dried fruit (blueberries, cranberries, currants, etc.)
1 large egg
3 T. vegetable oil
1-1/2 t. vanilla
1 c. plain yogurt
1/4 c. skim milk

NOTE:  
1.  May use 1-1/4 c. buttermilk in substitution for yogurt and milk.
2.  May use all-purpose flour instead of all-purpose/whole-wheat mix

Preheat oven to 400 degrees Fahrenheit (375 if using convection).  

In a large bowl, whisk together dry ingredients (flours, sugar,
baking powder, salt, baking soda, and spices).  Add dried fruit
and mix lightly just until fruit is distributed throughout.

In a separate bowl, whisk together liquid ingredients (egg, oil,
vanilla, yogurt, and milk).  Add to the flour mixture and mix
together just until the dry ingredients are moistened.  The batter
will be slightly lumpy and somewhat stiff.

Spray muffin tins with nonstick cooking spray.  Using ice cream 
scoop, fill muffin cups 2/3 full; bake 14-16 minutes or until 
muffins test done.