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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)

1. Heat oven to 400°F (205°C). Grease 12 medium muffin cups with vegetable shortening.
2. Combine flour, oats, sugar, chocolate chips, cocoa powder, baking powder, baking soda and salt in large bowl, mixing well.
3. 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.)
4. Fill muffin cups half full. Spoon 1 teaspoon cherry preserves in center of each; top with remaining batter.
5. Bake 16 to 19 minutes or until tops of cakes spring back when lightly touched. (Do not over bake.)
6. Cool cakes in pan on wire rack 5 minutes; remove from pan.
7. In a small saucepan, heat remaining cherry preserves and spoon over cakes.
8. Serve cakes with a scoop of ice cream, if desired.

Makes 12 mini cakes.

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