Cherry-oatmeal Muffinsbreads, breakfast 2 1/4 cup flour; all-purpose 4 1/2 oz quick oats 2 tablespoon orange peel; grated 1 tablespoon baking powder 1 lb + 2 oz pitted sour cherries 1 . canned, drained 3/4 cup frozen orange juice 1 . concentrate; thawed 1/4 cup vegetable oil 1 large egg; lightly beaten 2 teaspoon vanilla extract 2 teaspoon brown sugar; packed 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, 18 mg chol. Night Before: Bake muffins. Refrigerate or freeze in sealable plastic bags. |
