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Lemon Yogurt-Raisin Tea Bread

1 1/4 cups all purpose flour
3/4 cup whole wheat flour
4 tbls sugar
2 tsps baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups lemon low fat yogurt
1/4 cup unsalted butter or margarine, melted and cooled slightly
1 large egg
3/4 cup dark raisins

Grease an 8 1/2 x 4 1/2 x 2 3/4 inch loaf pan. Mix flours, 3
tablespoons sugar, baking powder, baking soda and salt in a large
bowl. Measure yogurt in a 1 quart glass measure. Add butter and
egg and beat with a fork until well blended. Pour yogurt mixture
into dry ingredients. Add raisins and stir just until dry ingredients
are moistened. Turn batter into prepared pan. Smooth batter with
a spatula. Sprinkle surface with remaining 1 tablespoon sugar.

Bake in preheated 350 degree oven 40 to 45 minutes, until cake is
lightly browned, springy to the touch and a toothpick inserted just
off center comes out clean. Cool on a wire rack 30 minutes. Turn
out of pan; invert so sugared side is up and cool completely before
serving. Makes 12 slices.


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