Side Pannel
Cherry-Oatmeal Muffins
Cherry-Oatmeal Muffins
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads, Breakfast
Ingredients List
- 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
Directions
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, 18mg chol.
Night Before: Bake muffins. Refrigerate or freeze in sealable plastic
bags.
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.
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