Chocolate, oatmeal and cranberry cupcakes
Chocolate, oatmeal and cranberry cupcakes

Preparation time 10 minutes

Total time: 22 minutes

Ingredients

  1. 125 mL (1/2 cup) rolled oats
  2. 175 mL (3/4 cup) all-purpose flour
  3. 2.5 mL (½ tsp.) baking soda
  4. 2.5 mL (½ tsp.) salt
  5. 60 mL (¼ cup) unsalted sunflower seeds
  6. 60 mL (¼ cup) dried cranberries
  7. 40 g (1.5 oz.) 70% dark chocolate, chopped
  8. 60 mL (¼ cup) unsalted butter
  9. 30 mL (2 tbsp.) sunflower oil
  10. 30 mL (2 tbsp.) white sugar
  11. 125 mL (½ cup) brown sugar
  12. 1 egg

Directions

  1. Preheat oven to 180°C (350°F).
  2. Mix together rolled oats, flour, baking soda, salt, sunflower seeds, cranberries, and chocolate in a bowl. Reserve.
  3. With a hand mixer, cream butter, oil, white sugar, and brown sugar for 1 minute. Add egg and beat batter 30 seconds.
  4. Add dry ingredients and stir until batter is blended. Do not over-stir.
  5. Divide dough among 12 buttered and floured muffin cups.
  6. Bake in oven for about 12 minutes, or until toothpick inserted in the centre of a cake comes out clean.
  7. Let cool before removing from mould. 

This recipe is courtesy of Tablée des chefs.

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