Ingredients
- 2 pitted sour cherries
- 1 egg (lightly beaten)
- 2 1/4 c flour all-purpose
- 3/4 c orange juice (frozen)
- 4 1/2 oz quick oats
- 1/4 c vegetable oil
- 1 tb baking powder
- 2 tb orange peel (grated)
- 2 ts vanilla extract
- 2 ts brown sugar packed
1. Preheat oven to 400�F. 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, 18mg chol.
Night Before: Bake muffins. Refrigerate or freeze in sealable plastic bags.
