| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Breads, Breakfast, Magazine | 12 | Muffins | |
INGREDIENTS
| 2 1/4 | c | Flour, all-purpose |
| 4 1/2 | oz | Quick oats |
| 2 | T | Orange peel, grated |
| 1 | T | 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 | Egg, lightly beaten | |
| 2 | t | Vanilla extract |
| 2 | t | Brown sugar, packed |
INSTRUCTIONS
Preheat oven to 400øF. Spray twelve 2 3/4" muffin cups with nonstick cooking spray. 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. 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 185
Calories From Fat: 52
Total Fat: 5.9g
Cholesterol: 15.5mg
Sodium: 129.4mg
Potassium: 107.8mg
Carbohydrates: 28.1g
Fiber: 1.7g
Sugar: 2.5g
Protein: 4.5g