Yield: 12 Muffins
Measure | Ingredient |
---|---|
2¼ cup | Flour; all-purpose |
4½ ounce | Quick oats |
2 tablespoons | Orange peel; grated |
1 tablespoon | Baking powder |
1 pounds | + 2 oz pitted sour cherries; |
\N \N | . canned, drained |
¾ cup | Frozen orange juice |
\N \N | . concentrate; thawed |
¼ cup | Vegetable oil |
1 large | Egg; lightly beaten |
2 teaspoons | Vanilla extract |
2 teaspoons | Brown sugar; packed |
1. Preheat oven to 400øF. Spray twelve 2¾" 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 ½ B, 1 FR, 10 C. Per serving: 228 cal, 6g pro, 6g fat, 38g car, 117mg sod, 18mg chol.
Night Before: Bake muffins. Refrigerate or freeze in sealable plastic bags.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini