Recipe: Chocolate Cherry Mini Cakes (using oats and cherry preserves)

CHOCOLATE CHERRY MINI CAKES

1 1/3 cups all-purpose flour
1 cup rolled oats, uncooked
1/2 cup 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 egg, lightly beaten
1/2 teaspoon vanilla extract
1 (8 ounce) jar cherry preserves, divided use
Ice cream (optional, for serving)

Heat oven to 400 degrees F. Spray 12 medium muffin cups or
heart-shaped muffin cups with cooking spray.

In large bowl, combine flour, oats, sugar, chocolate chips, cocoa powder, baking powder, baking soda and salt; mix well.

In small bowl, combine buttermilk, oil, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups half full. Spoon 1 teaspoon cherry preserves in center of each; top with remaining batter.

Bake 16-19 minutes or until tops of cakes spring back when lightly touched. (Do not overbake.) Cool cakes in pan on wire rack 5 minutes; remove from pan.

Meanwhile, heat remaining cherry preserves in small saucepan.

Spoon warm cherry sauce over cupcakes. If desired, serve with a small scoop of ice cream.

Makes 12
Adapted from source: Quaker Oats