Cherry Oatmeal Muffins
1 cup old-fashioned or quick-cooking oats -- uncooked
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
3/4 cup buttermilk
1 egg -- slightly beaten
1/4 cup vegetable oil
1 teaspoon almond extract
1 cup frozen tart cherries -- coarsely chopped
Put oats, flour, brown sugar, baking powder and nutmeg in a large
mixing bowl; mix well. Combine buttermilk, egg, oil and almond extract
in a small bowl. Pour buttermilk mixture into oats mixture; stir just
to moisten ingredients. Quickly stir in cherries (it is not necessary
to thaw cherries before chopping and adding to batter). Spray muffin
pan with nonstick spray. Fill muffin cups two-thirds full. Bake in a
preheated 400F oven 15 to 20 minutes.
Source: "Cherry Marketing Institute"
Yield: "12 muffins"
NOTES: 1 cup canned tart cherries, drained and coarsely chopped,
may be substituted for 1 cup frozen tart cherries.
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