canola spray oil for greasing
1/2 cup reduced-fat table spread
3/4 cup soft brown sugar
3/4 cup self-raising flour, sifted
1/2 cup wholemeal flour, sifted
pinch mixed spice
1/2 cup low-fat natural yoghurt
1 cup frozen blackcurrants
Nutrition (per serve)
Preheat oven to 180°C. Lightly grease 10 holes in a 12-hole muffin tin with cooking spray.
Cream spread and sugar until fluffy. Add eggs one at a time, mixing well after each.
Sift flours with spice and fold into eggs, adding yoghurt. Add blackcurrants and stir.
Spoon into prepared tin and level the surface. Bake for 25-30 minutes until golden brown and firm to touch. Cool in tin for 10 minutes then turn onto a wire rack to cool completely. Ice with glacé icing and top with fresh or frozen berries of choice.
These cupcakes can be frozen, uniced, for a month. If iced, they’ll keep in the fridge in a sealed container for up to five days.
Recipe sourced from: Australian Healthy Food Guide