Cupcakes made lower fat using yogurt instead of oil or butter.
Preparation Time: 25 mins
Cooking Time: 45 mins
Yield: 12 x cupcakes
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.
For a breakfast muffin, reduce the sugar by 1/4 cup and serve with berries.
Serving suggestion is not included in the nutritional analysis.
Serve some now and freeze the rest for later. Just remember to ice them after they have thawed.