2 1/4 cup flour, all-purpose
4 1/2 oz quick oats
2 tbsp orange peel, grated
1 tbsp 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 tsp vanilla extract
2 tsp brown sugar, packed
A Recipe for
Cherry-Oatmeal Muffins
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This Recipe for Cherry-Oatmeal Muffins is one of thousands in the Recipes-to-go Bread Cookbook.
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This is a recipe for Cherry-Oatmeal Muffins from the recipe cookbook of Recipes-to-go (Bread)
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Vanity is the food of fools. |
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We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
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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.
Serves: 12
Cherry-Oatmeal Muffins Recipe brought to you by Recipes To-Go