Last updated 6/12/2012 12:48:16 AM. Recipe ID 9274. Report a problem with this recipe.
Title: Cherry-oatmeal muffins
Categories: Magazine, Breakfast, Breads
Yield: 12 Muffins
2 1/4 c Flour; all-purpose
4 1/2 oz Quick oats
2 tb Orange peel; grated
1 tb Baking powder
1 lb + 2 oz pitted sour cherries;
. canned, drained
3/4 c Frozen orange juice
. concentrate; thawed
1/4 c Vegetable oil
1 lg Egg; lightly beaten
2 ts Vanilla extract
2 ts Brown sugar; packed
1. Preheat oven to 400øF. Spray twelve 2 3/4" muffin cups with
nonstick cooking spray.
2. In large bowl, with fork, combine flour, oats, peel and baking
powder. Add cherries and toss. In small bowl, combine 1 cup water,
the juice, oil, egg and vanilla. Add liquid ingredients to dry; mix
with a fork until just combined. Do not overmix.
3. Spoon batter evenly into prepared cups; sprinkle tops evenly with
sugar. Bake 12 - 15 minutes, or until toothpick inserted in center
comes out clean. Remove from pan; place on rack to cool.
Each serving provides: 1 FA, 1 1/2 B, 1 FR, 10 C. Per serving: 228
cal, 6g pro, 6g fat, 38g car, 117mg sod,
18 mg chol.
Night Before: Bake muffins. Refrigerate or freeze in sealable
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