Oatmeal cherry crumb muffins - country living
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Crumb Topping (recipe follows) | ||
| 1¾ | cup | Unsifted all-purpose flour |
| ½ | cup | Old-fashioned rolled oats |
| ¼ | cup | Sugar |
| 4 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| ¾ | cup | Milk |
| ¼ | cup | (1/2 stick) butter, melted |
| 1 | Large egg | |
| ½ | teaspoon | Almond extract |
| ½ | cup | Dried sour cherries |
Directions
1. Heat oven to 375'F. Grease six 3-inch crown muffin-pan cups.
Prepare Crumb Topping and set aside.
2. In large bowl, combine flour, rolled oats, sugar, baking powder, and salt.
3. In small bowl, with wire whisk, combine milk, butter, egg, and almond extract. 4. Stir milk mixture into flour mixture just until moistened. (Batter should be lumpy.) Stir in cherries. Using ice-cream scoop or large spoon, divide batter among greased muffin-pan cups. Sprinkle muffins with crumb mixture.
5. Bake 25 to 30 minutes or until centers spring back when lightly pressed with fingertip. Cool muffins in pan on wire rack 5 minutes; remove from pan and serve.
Crumb Topping: In small bowl, with fork, combine ½ C unsifted all-purpose flour, ½ C old-fashioned rolled oats, ¼ C sugar, ½ t ground cinnamon, and ⅛ t salt. Work in ¼ C (½ stick) butter, softened, until mixture forms crumbs.
Country Living/Oct/93 Scanned & fixed by DP & GG