Chocolate cherry mini cakes

12 Cakes

Ingredients

Quantity Ingredient
1⅓ cup Flour
1 cup Oats
½ cup Sugar
⅓ cup Mini chocolate chips
¼ cup Unsweetened cocoa
2 teaspoons Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
1 cup LF buttermilk
3 tablespoons Vegetable oil
1 Egg; lightly beaten
½ teaspoon Vanilla
8 ounces Cherry preserves or fruit spread

Directions

1. Heat oven to 400F. Spray 12 med muffing cups or heart-shaped muffin cups with cooking spreay.

2. In large bowl, combine flour, oats, sugar, chips, cocoa, baking powder, soda, and salt. Mix well.

3. In small bowl, combine buttermilk, oil, egg, and vanilla. Blend well.

Add to dry ingredients all at once and stir just until dry ingredients are moistened (do not overmix).

4. Fill muffin cups half full. Spoon 1 tsp cherry preserves in centre of each and top with remaining batter. Bake 16-19 mins or until tops spring back when lightly touched. Do not overbake.

5. Cool in pan on rack for 5 mins. remove from pan.

6. Meanwhile, heat remaining cherry preserves in saucepan and spoon, warm, over cakes and serve with a scoop of ice cream of frozen yogurt, if desired.

Use 2 egg whites in place of 1 egg, if desired.

Contributor: Toronto Sun, Feb 5/98 Posted to recipelu-digest by Cathleen <catht@...> on Feb 05, 1998

Related recipes