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

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