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    Fruity Yogurt Snack Cakes


    Source of Recipe


    Internet

    List of Ingredients




    1/3 cup raisins
    1/3 cup water
    1 cup all-purpose flour
    1/2 cup whole wheat flour
    1 teaspoon cinnamon
    1/4 cup margarine
    1/2 cup sugar
    1 egg
    1 teaspoon soda
    1 cup (8-ounce container) plain low-fat yogurt
    1/3 cup chopped walnuts or pecans
    1/2 cup (1 medium) peeled, grated apple

    Recipe



    Soak raisins in 1/3 cup water for 10 minutes; drain.

    Preheat oven to 350F. Lightly oil or line a 12-cup medium-size muffin tin.

    In a small bowl, sift together the all-purpose, whole wheat flour and cinnamon; set aside. In a medium mixing bowl, beat together margarine and sugar at medium speed until light and fluffy. Add egg and beat 2 minutes, occasionally scraping sides and bottom of the bowl.

    Stir soda into yogurt. Sprinkle half the flour mixture over the margarine mixture and beat until well-blended. Add half the yogurt; beat just until blended.

    Repeat process with remaining portions.

    Combine raisins, nuts and apple; fold into batter. Turn batter into prepared tin. Bake 22 minutes or until surface springs back when gently pressed.

    Remove and cool on wire racks.

    Makes 12 cakes
 

 

 

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