Cherry-oatmeal Muffins Recipe
Yield: 12 MuffinsRecipe by luhu.jp
Ingredients:
2 1/4 cup: Flour, all-purpose
4 1/2 ounce: Quick oats,
2 tbsp: Orange peel, grated
1 tbsp: Baking powder,
1 lbs: + 2 oz pitted sour cherries,
. canned, drained
3/4 cup: Frozen orange juice,
. concentrate, thawed
1/4 cup: Vegetable oil,
1 large: Egg, lightly beaten
2 tsp: Vanilla extract,
2 tsp: Brown sugar, packed
Directions:
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,
18 mg chol.
Night Before: Bake muffins. Refrigerate or freeze in sealable
plastic bags.
Source from luhu.jp
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,
18 mg chol.
Night Before: Bake muffins. Refrigerate or freeze in sealable
plastic bags.
Source from luhu.jp