Raisin Cupcakes with Lemon Yogurt Icing 

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Serves: 12 person(s)

Preparation Time: 25 mins
Cooking Time: 45 mins

Yield: 12 x cupcakes

Cupcakes made lower fat using yogurt instead of oil or butter.

Suggestions:

Serve some now and freeze the rest for later. Just remember to ice them after they have thawed.

Ingredients:

1 1/2 cup raisins

1 cup wholewheat flour

1/2 cup all-purpose flour

1 tsp baking soda

1 tsp cinnamon

1/4 tsp ground cloves

1/4 cup lowfat plain yogurt

2 Tbsp canola oil

3/4 cup granulated sugar

1 egg, beaten

3/4 cup sifted confectioners' sugar (for icing)

1 Tbsp lowfat plain yogurt (for icing)

1/2 tsp grated lemon rind (for icing)

1/2 tsp lemon juice (for icing)

Directions:

CUPCAKES: Preheat oven to 375°F. Spray muffin tins with non-stick cooking spray or use paper liners.

In a saucepan, cover the raisins with water and bring it to a boil. Reduce the heat and simmer for 20 minutes. Drain, reserving 1/2 cup of the liquid. Let the raisins cool.

In a bowl, sift together the flours, baking soda, cinnamon and cloves.

In a separate large bowl, beat 1/4 cup yogurt, all the canola oil and granulated sugar until they are well mixed. Add the egg and beat well. Alternate stirring in the reserved cooking liquid with the dry ingredients. Add the cooled raisins and mix well.

Spoon the mixture into the prepared muffin tins. Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let them cool.

ICING: In a small bowl combine confectioners' sugar, 1 tablespoon yogurt, lemon rind and lemon juice; mix until smooth. Spread the icing on the cooled cupcakes and serve.

Variations:

For a breakfast muffin, reduce the sugar by 1/4 cup and serve with berries.

Serving suggestion is not included in the nutritional analysis.

Author:

American Institute for Cancer Research
AICR