Raisin Tomato Cupcakes

1 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
2/3 tsp ground cinnamon
2 tbsp powdered milk
1/4 cup margarine
1/2 cup white sugar
1 pc egg, separated
1 pouch (115g) Del Monte Tomato Sauce, mixed with 1 tbsp water
3 tbsp white sugar
1/8 tsp cream of tartar
1/4 cup toasted cashew nuts, chopped
3 tbsp raisins
35 pc paper muffin cups (about 1 tbsp capacity)

1. Preheat oven to 350 Degrees F. Line muffin pan with paper cups. Set Aside.

2. Sift together first 5 ingredients. Set aside. In a separate mixing bowl, cream margarine. Add sugar gradually while beating, then add egg yolk. Beat well. Add alternately flour mixture and Del Monte Tomato Sauce. Blend well. Set aside.

3. Beat egg white with cream of tartar until foamy. Add sugar gradually. Continue beating until stiff but not dry. Fold in flour mixture and cashew nuts to make the batter.

4. Half-fill each muffin cup with batter. Top with raisins. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.

Makes 35 muffins

Lusog Note: Good source of Lysine - promotes growth in the young

Source: Kitchenomincs Cookbook Vol. 3