Raisin Cupcakes with Lemon Yogurt Icing (low fat)
From The American Institute for Cancer Research

Cupcakes
1 1/2 cups raisins
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. cloves
1/4 cup low-fat yogurt
2 Tbsp. soft margarine or butter
3/4 cup granulated sugar
1 egg, beaten

Lemon Yogurt Icing
3/4 cup sifted confectioners' sugar
1 Tbsp. low-fat yogurt
1/2 tsp. grated lemon rind
1/2 tsp. lemon juice

Spray muffin tins with non-stick cooking spray or line with paper liners.

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

In bowl, sift together flour, baking soda, cinnamon and cloves.

In separate large bowl, beat yogurt, margarine (or butter) and sugar until well mixed. Add egg and beat well. Stir in reserved cooking liquid alternatively with dry ingredients. Add cooled raisins and mix well.

Spoon into prepared muffin tins. Bake at 375°F for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool.

Make the icing:
Combine all the ingredients in a small bowl and mix until smooth. Spread on cooled cupcakes.

Each of the 12 cupcakes contains 218 calories and 3 grams of fat.