| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Magazine, Breakfast, Breads |
12 |
Muffins |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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