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Chocolate
Chip & Cherry Mini Cakes
- 1 1/3 cups all-purpose
flour
1 cup quick oats
1/2 cup granulated sugar
1/3 cup miniature semisweet chocolate chips
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3 tablespoons vegetable oil
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
1 (8-ounce) jar cherry preserves
Vanilla ice cream for accompaniment (optional)
- Heat oven to 400°F
(205°C). Grease 12 medium muffin cups with vegetable shortening.
- Combine flour, oats, sugar,
chocolate chips, cocoa powder, baking powder, baking soda and
salt in large bowl, mixing well.
- Combine buttermilk, oil,
egg and vanilla in a medium bowl, mixing well. Add to dry ingredients
all at once; stir just until dry ingredients are moistened. (Do
not over mix.)
- Fill muffin cups half
full. Spoon 1 teaspoon cherry preserves in center of each; top
with remaining batter.
- Bake 16 to 19 minutes
or until tops of cakes spring back when lightly touched. (Do
not over bake.)
- Cool cakes in pan on wire
rack 5 minutes; remove from pan.
- In a small saucepan, heat
remaining cherry preserves and spoon over cakes.
- Serve cakes with a scoop
of ice cream, if desired.
Makes 12 mini cakes.
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