Cherry-oatmeal muffins
12 Muffins
Ingredients
| Quantity | 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; |
| . canned, drained | ||
| ¾ | cup | Frozen orange juice |
| . concentrate; thawed | ||
| ¼ | cup | Vegetable oil |
| 1 | large | Egg; lightly beaten |
| 2 | teaspoons | Vanilla extract |
| 2 | teaspoons | Brown sugar; packed |
Directions
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