Fruity Yogurt Snack Cakes

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

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
Source: Kansas Wheat Commission