Autumn Cranberry Cakes
|Unbleached flour||1⁄2 Cup (8 tbs)|
|Whole wheat pastry flour||1 Cup (16 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Coarsely chopped||3⁄4 Cup (12 tbs)|
|White sugar||2 Tablespoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Rolled oats||1⁄2 Cup (8 tbs) (Quick Or Regular)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Cranberry juice cocktail||1 Cup (16 tbs)|
|Pecans||2 Tablespoon, chopped|
Combine flours, baking soda and spices with chopped cranberries.
Whip egg whites to soft peaks.
Gradually add 2 tbs white sugar and whip to stiff peaks.
Beat together oil, vanilla, oats and brown sugar.
Stir in the flour-cranberry mixture alternately with cranberry juice.
Fold in egg whites.
Spoon into 12 paper-lined cupcake tins.
Sprinkle tops with chopped pecans.
Bake at 375° for 18 to 20 minutes.