Ingredients
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1 cup quick-cooking oats
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1 cup all-purpose flour
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3/4 cup brown sugar
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2 teaspoons baking powder
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1 teaspoon baking soda
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1/4 teaspoon salt
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3/4 cup low-fat buttermilk or 3/4 cup soured soymilk
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1 eggs, lightly beaten or 1/4 cup Egg Beaters egg substitute
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1/4 cup canola oil
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1 teaspoon almond extract
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1 cup fresh cherries (do not thaw) or 1 cup frozen cherries, roughly chopped (do not thaw)
Instructions
- Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cups.
- With a wire whisk, combine oats, flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Combine buttermilk, egg, oil and almond extract in a small bowl.
- Make a well in the center of the oat and flour mixture. Add liquid ingredients. Stir until just moist.
- Fold in chopped cherries.
- Spoon muffin mixture into muffin pan. Bake for 18-20 minutes.