Blackcurrant Yoghurt Cakes

Blackcurrant Yoghurt Cakes Serves: 10 Time to make: 35 mins

Ingredients canola spray oil for greasing 1/2 cup reduced-fat table spread 3/4 cup soft brown sugar 2 eggs 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) Energy: 726kJ Calories: 174cal Protein: 4g Fat: 6g – saturated: 1g Carbohydrates: 25g – sugars: 14g Dietary Fibre: 2g Sodium: 140mg Calcium: 60mg Iron: 0.5mg

Instructions

1. Preheat oven to 180°C. Lightly grease 10 holes in a 12-hole muffin tin with cooking spray.
2. Cream spread and sugar until fluffy. Add eggs one at a time, mixing well after each.
3. Sift flours with spice and fold into eggs, adding yoghurt. Add blackcurrants and stir.
4. 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.

Tip

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