2 1/4 c Flour — all-purpose
4 1/2 oz Quick oats
2 tb Orange peel — grated
1 tb Baking powder
1 lb + 2 oz pitted sour cherries
. canned, drained 3/4 c Frozen orange juice
. concentrate — thawed 1/4 c Vegetable oil
1 lg Egg — lightly beaten
2 ts Vanilla extract
2 ts Brown sugar — packed
1. Preheat oven to 400?F. 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, 18mg chol.
Night Before: Bake muffins. Refrigerate or freeze in sealable plastic bags.