Lemon Yogurt Raisin Tea Bread
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Sugar||4 Tablespoon, divided|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Lemon low fat yogurt||1 1⁄2 Cup (24 tbs) (Use Danone)|
|Unsalted butter/Margarine||1⁄4 Cup (4 tbs), melted and cooled slightly|
|Raisins||1⁄4 Cup (4 tbs)|
Preheat oven to 350°F.
Grease an 8 1/2 x 4 1/2 inch loaf pan.
In a large bowl combine flours, 3 tablespoons sugar, baking powder, baking soda and salt.
In a medium bowl combine yogurt, butter and egg; stir until well blended.
Pour yogurt mixture into flour mixture.
Add raisins; stir just until dry ingredients are moistened.
Pour into prepared pan and smooth top.
Sprinkle surface with remaining 1 tablespoon sugar.
Bake 40 to 45 minutes or until lightly brown and toothpick inserted just off center comes out clean.
Cool in pan on wire rack 30 minutes.
Remove from pan; cool completely, sugared side up.