Moist Miniature Corn And Sour Cherry Loaves

Recipe Ingredients

3/4 cup	177ml	Oil
1 1/2 cups	297g / 10oz	Sugar
3		Eggs
1 cup	237ml	Water
1 teaspoon	5ml	Vanilla
1/4 teaspoon	1.3ml	Lemon extract or lemon oil
1 teaspoon	5ml	Salt
2 1/2 teaspoons	12ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1 1/2 cups	93g / 3.3oz	Flour
1 cup	62g / 2.2oz	Stone-ground cornmeal
1 cup	62g / 2.2oz	Well drained sour cherries - dried and halved
		Butter - for greasing or
		Use nonstick cooking spray

Recipe Instructions

Mix together oil and sugar. Blend in eggs, then add water, vanilla and lemon extract. Combine salt, baking powder, baking soda, flour and cornmeal, then fold dry ingredients into wet. Stir in cherries. Batter will be thin.

Pour batter into 10 generously greased (1 1/2- by 3- to 4-inch) mini-loaf pans lined with paper muffin caps flattened to fit bottom of loaf pans. (You can also use 12 greased muffin cups lined with paper cups.)

Bake at 400 degrees 10 minutes, then reduce heat to 350 degrees and bake until edges are lightly browned and tops are just firm (may have a crack down center) and spring back when touched, 16 to 20 minutes.

This recipe yields 10 mini-loaves.

Each loaf: 397 calories; 366 mg sodium; 64 mg cholesterol; 19 grams fat; 55 grams carbohydrates; 5 grams protein; 0.31 gram fiber.

Source:
The Los Angeles Times, 11-21-1999

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