Recipe Name Mosaic Mini-cakes Submitted by panda Recipe Description pretty good. Quantity 18 Quantity Unit cup cake Prep Time (minutes) 20 Cook Time (minutes) 15 Ready In (minutes) 35

Ingredients Amount Measure Ingredient 1/2 cup olive oil, extra virgin 2 cups unsifted, dipped pastry flour, whole wheat 1 teaspoon Rumford Aluminum Free Baking Powder 3/4 cup, packed Dark brown sugar 4 tablespoons POLANER ALL-FRUIT Marmalade Spread 1 teaspoon vanilla extract 1 teaspoon almond extract 3 large egg 1/2 cup fat free milk 1/3 cup, slivered Slivered almonds 1/3 cup dried cherries Steps Sequence Step 1 Preheat oven to 350º. Spray nonstick olive oil spray in bottoms of muffin pans. 2 Place one dried cherry in center of each cup bottom. Arrange slivered or sliced almonds around cherry in desired pattern. 3 In medium bowl combine flour and baking powder. Set aside. 4 In large bowl beat olive oil, sugar and marmalade until well combined. Add eggs one at a time. Beat in milk. Mix well. 5 Gradually flour mixture to wet ingredients. Mix until well-blended. Scoop carefully into cups. Bake 15-18 minutes.