When I pulled the pumpkin from the refrigerator it was molded. Out with the pumpkin; in with the butter - there goes the 'making good choices' in this recipe.
I proceeded through the recipe, substituting when necessary and reducing the yield. The result was a muffin tart that was light and fluffy with a little added texture provided by the oats. I would add more cinnamon and cardamon next time, as well as cut back a little on the chocolate chips.
Preheat oven to 400 degrees.
Place 6 - 4"tart pans on a baking sheet; spray lightly with cooking spray
Mix:
1/4 c. raw sugar
2 T apple butter
2 T apricot preserves
1 egg
Add:
1/2 c. melted butter
1/4 c. water
In separate bowl, mix:
3/4 c. whole wheat flour
3/4 c. thick rolled oats
2 T ground flax
3/4 t baking powder
1/2 t soda
1 t cinnamon
1/4 t cardamom
1/4 t salt
Add the wet to the dry
Gently stir in 1/2 c. chocolate chips
I used a #8 scoop, and evenly divided the batter between the 6 tart pans.
Sprinkle generously with raw sugar.
Bake for about 15 minutes.
Enjoy!
You really should read he original recipe here; I'm sure it's healthier.
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