| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs, Fruits |
Toronto |
Cakes, Toronto sun |
12 |
Cakes |
INGREDIENTS
| 1 1/3 |
c |
Flour |
| 1 |
c |
Oats |
| 1/2 |
c |
Sugar |
| 1/3 |
c |
Mini chocolate chips |
| 1/4 |
c |
Unsweetened cocoa |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1 |
c |
LF buttermilk |
| 3 |
tb |
Vegetable oil |
| 1 |
|
Egg; lightly beaten |
| 1/2 |
ts |
Vanilla |
| 8 |
oz |
Cherry preserves or fruit spread |
INSTRUCTIONS
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@interlog.com> on Feb 05, 1998
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