Fruit-and-Egg Muffins Baked in Tomato Cups

    Serves 10

    ½ cup organic mixed dried fruit, such as raisins, cranberries, chopped apricots, chopped figs, et cetera

    10 large tomatoes

    Salt and pepper

    8 teaspoons grated Parmesan cheese

    ¾ cup whole-wheat pastry flour

    ¼ cup all-purpose flour

    6 tablespoons turbinado sugar, plus more for sprinkling

    1 tablespoon orange zest

    ¾ teaspoon baking powder

    ¼ teaspoon cinnamon

    ⅛ teaspoon baking soda

    ⅛ teaspoon salt

    5 medium eggs

    6 tablespoons low-fat plain yogurt

    ½ teaspoon dried herbs, such as oregano, chervil, basil, or sage

1. Preheat oven to 425° F.  Place dried fruit in heatproof bowl.  Cover with boiling water, and let stand 5 minutes to plump fruit.  Drain, and set aside.  Slice tops off tomatoes, and scoop out seeds and pulp.  Place tomatoes in shallow baking dish coated with nonstick cooking spray, and sprinkle cavities with salt, pepper, and pinches of cheese.
2. Combine flours, sugar, orange zest, baking powder, cinnamon, baking soda, and salt in a large bowl.
3. Whisk together eggs and yogurt in separate bowl.  Stir egg mixture into flour mixture.  Fold in fruit.
4. Fill tomato cups with batter.  Sprinkle tops with salt, pepper, herbs, remaining sugar, and remaining cheese.  Bake 20 minutes.  Cool 5 minutes in pan and serve.