I make the most of Washington state's bumper cherry crop for these muffins. Dark, sweet Bing cherries are perfect for these low fat muffins, but to make cherry muffins any time of the year, frozen cherries work perfectly, too.
Prep Time: 15 minutes
Cook Time: 18 minutes
Ingredients:
- 1 cup quick-cooking oats
- 1 cup all-purpose flour
- 3/4 cup brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup low fat buttermilk
- 1 egg, lightly beaten
- 1/4 cup canola oil
- 1 tsp almond extract
- 1 cup fresh or frozen cherries (do not thaw), roughly chopped
Preparation:
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.
Per Muffin: Calories 179, Calories from Fat 52, Total Fat 5.6g (sat 0.6g), Cholesterol 19mg, Sodium 261mg, Carbohydrate 28.4g, Fiber 1.2g, Protein 3.3g
