muffin tarts

These muffin tarts are very, very loosely adapted from a recipe for Pumpkin Dark Chocolate Chip Muffins, posted by Nicole of

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.

Muffin Tarts
Preheat oven to 400 degrees.
Place 6 – 4″tart pans on a baking sheet; spray lightly with cooking spray

1/4 c. raw sugar
2 T apple butter
2 T apricot preserves
1 egg

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.

You really should read he original recipe here; I’m sure it’s healthier.