"Dried Cranberry & Raisin Muffins" & "Turkey Chili With White Beans" by Krystne Walker

Dried Cranberry & Raisin Muffins

- 1 cup all-purpose flour

- 3/4 cup whole wheat flour

- 1 cup old-fashioned oats

- 1/2 cup packed brown sugar

- 1/2 cup dry Grape Nuts cereal

- 1/2 cup dried cranberries

- 1/4 cup dark raisins

- 1/4 cup golden raisins

- 4 teaspoons baking powder

- 2 teaspoons ground cinnamon

- 1/2 teaspoon salt

- 1 cup low-fat milk

- 3 tablespoons butter, melted

- 3 egg whites or 2 eggs, beaten

1. Heat oven to 400 degrees F. Lightly grease bottoms of 12 muffin cups or spray with cooking spray or line with paper liners.

2. Combine all-purpose flour, whole wheat flour, oats, brown sugar, cereal, cranberries,m dark and golden raisins, baking powder. Add to dry ingredients; stir about 20 strokes or just until dry ingredients are moistened. Spoon batter into muffin cups.

3. Bake 17 to 20 minutes or until muffins are lightly browned and toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan. Cool completely or serve warm.

Make 12 muffins

Turkey Chili with White Beans

Serves 8

- 1 tablespoon vegetable oil
- 2 medium onions, chopped

- 1.5 teaspoons dried oregano

- 1.5 teaspoons ground cumin

- 1.5 pounds lean ground turkey

- 1/4 cup chili powder

- 2 bay leaves

- 1 tablespoon unsweetened cocoa powder

- 1.5 teaspoons salt

- 1/4 teaspoon ground cinnamon

- 1 (28-oz) can whole tomatoes

- 3 cups beef stock or canned beef broth

- 1 (8-oz) can tomato sauce

- 3 (15-oz) cans small white beans, rinsed, drained

- chopped red onion

- chopped fresh cilantro

- plain low-fat yogurt or light sour cream

*Heat oil in heavy large pot over medium heat. Add onions; saute until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

*Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)

*Ladle chili into bowls. Toss red onion, cilantro and yogurt seperately.