After a few attempts and some tinkering, I am pretty happy with the results. These cupcakes are not quite as light as the traditional version, but they do satisfy your craving for something sweet and cakey. Although much better for you than their moist and delicious counterpart, cupcakes are still a treat and should be enjoyed in moderation :)
Cinnamon Raisin Cupcakes (Makes 12 cupcakes)
1 cup of Whole Wheat Flour
1/2 cup White Flour, unbleached
1/4 cup ground Flaxseed
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
1 tbsp Cinnamon
1/2 cup Applesauce, unsweetened
1/2 cup Sugar
1 cup plain, low-fat Yogurt
1 tbsp Vegetable Oil
1/2 tbsp Lemon Juice
1/2 cup raisins
Set oven to 350 degrees.
Combine flour, flax, soda, baking powder, salt and cinnamon in a bowl. In a separate bowl, mix together applesauce, sugar, egg, yogurt, oil and lemon juice. Add the dry ingredients to the wet in two batches and mix until incorporated. Add raisin and mix until smooth.
Spoon batter into 12 lined muffin tins and bake for 20-25 minutes or until an inserted toothpick comes out clean.
Next time, I am going to take on biscotti!
Have you given any recipes a healthy makeover? Post away!