Well, I thought I wrote down the recipe. Apparently not. Whoopsie. What follows below is sort of a recreation, sorry...see the updated version;)
- 5/8 C whole wheat pastry flour
- 1 C oatmeal
- 1-1/4 t baking powder
- 1/2 t salt
- 3 T sugar
- 2 T cocoa
- 1 egg, beaten
- 2 T canola oil
- 1/2 t almond extract (optional)
- 1/2 ? C milk
- 3/4 – 1 C chocolate chips
- 1 C frozen cherries, chopped
- 1 C pecans or walnuts, coarsely chopped
- mix dry ingredients in large bowl.
- add egg, oil, cherries, chocolate chips and nuts
- add milk till batter is a good consistency.
- spray pan generously with pam, distribute batter & bake
Batter's too wet, oopsie. Though the 1-1/2 C oatmeal/whole-wheat flour usually takes 7/8 - 1 C fluid I put in here, obviously the frozen cherries added more than I realized.
NOTE: This is not a good consistency—it's too wet. I added half c milk, and it was really too much, as you can see. If you make this mistake, turn the oven down to 345 and bake more slowly, till down (mebbe 22 minutes instead of the 19 I use with 375)
Comments: Normally I love the crunchy texture the oatmeal gives muffins. I didn't like it with these, because I was going more for a cake-like texture. Another T (or even 2!) of sugar probably wouldn't go amiss. I also considered swapping out some of the chocolate chips for dried (chopped) cherries. One way to keep the chocolate but increase the cherry flavor might be to blenderize the frozen cherries with the egg and oil, leaving 2-1/2–3 C of “dry” ingredients slots open for chips, dried cherries and nuts.
Not a complete success, but they disappeared in a day or two anyway:)
It's my experience that I can usually add anywhere from 1.5 to 2x “goodies” to 1x flour/dry ingred.
Unless otherwise noted, text, image and objects depicted therein copyright 1996--present sylvus tarn.Sylvus Tarn