Preheat oven to 350°F. Coat small baking dish with nonstick cooking spray. In small bowl, stir together butter, brown sugar and raisins; set aside.
Using melon baller, scoop out stem end and core of each apple, making 1-inch-wide hollow center but leaving bottom intact. Using vegetable peeler, remove 1-inch-wide strip of peel from around top of cavity. Pack cavities to top with raisin mixture. Arrange apples, cavity side up, in prepared dish.
Pour cider over apples. Bake until apples are tender, about 30 minutes, basting occasionally with pan juices.
Let apples stand 5 to 10 minutes. Transfer apples to individual serving dishes. Serve warm with pan juices, dollop of yogurt and sprinkle of cinnamon.
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