Prep Time: 15 minutes
Cook Time: 18 minutes
Serving: 12 cupcakes
Freezing: excellent
Ingredients:
2 1/4 cups (550mL) Robin Hood® All Purpose Flour
1 tsp (5mL) baking powder
1 tsp (1mL) baking soda
1 can (300mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
3/4 cup (175mL) plain yogurt
1/3 cup (75mL) butter, melted
1 egg
1 tsp (5mL) vanilla extract
1 1/2 cup (375mL) chocolate covered raisins
Preparation:
1. Preheat oven to 375ºF (190ºC). Line a 12 cup muffin pan with paper liners.
2. Combine flour, baking powder and baking soda in a bowl.
3. Whisk sweetened condensed milk, yogurt, butter, egg and vanilla extract in a separate bowl. Add to flour mixture. Stir just until combined. Add chocolate covered raisins.
4. Divide batter evenly in prepared muffin pan.
5. Bake in preheated oven 18 minutes or until a toothpick inserted in center of cupcake comes out clean.
Tips:
Replace the raisins with chocolate chips, yogurt covered raisins, candy coated chocolate or any of your favourite chopped chocolate bars.