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| Home -> [Bakery, Breads, Breakfast, Cherry, Muffins & Biscuits] -> [Cherry-oatmeal muffins Recipe] |
Cherry-oatmeal muffins
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Bakery, Breads, Breakfast, Cherry, Muffins & Biscuits |
Rating: |
0 |
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Ingredients:
| 2 1/4
| cup | Flour, all-purpose | | 4 1/2
| oz | Quick oats | | 2
| tbsp | Orange peel, grated | | 1
| tbsp | Baking powder | | 1
| lbs | + 2 oz pitted sour cherries | | | . canned, drained | | 3/4
| cup | Frozen orange juice | | | . concentrate, thawed | | 1/4
| cup | Vegetable oil | | 1
| large | Egg, lightly beaten | | 2
| tsp | Vanilla extract | | 2
| tsp | Brown sugar, packed |
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Procedures:
| 1 | Preheat oven to 400°F. | | 2 | Spray twelve 2 ? muffin cups with nonstick cooking spray. | | 3 | In large bowl, with fork, combine flour, oats, peel and baking powder. | | 4 | Add cherries and toss. | | 5 | In small bowl, combine 1 cup water, the juice, oil, egg and vanilla. | | 6 | Add liquid ingredients to dry; mix with a fork until just combined. | | 7 | Do not overmix. | | 8 | Spoon batter evenly into prepared cups; sprinkle tops evenly with sugar. | | 9 | Bake 12 - 15 minutes, or until toothpick inserted in center comes out clean. | | 10 | Remove from pan; place on rack to cool. | | 11 | Each serving provides: 1 fa, 1 ?b, 1 fr, 10 c. per serving: 228 cal, 6g pro, 6g fat, 38g car, 117mg sod, 18mg chol. | | 12 | Night before: bake muffins. | | 13 | Refrigerate or freeze in sealable plastic bags |
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