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Nutrition Facts
Serving Size 1 muffins 68g Recipe makes 12 muffins)
Calories 177
Calories from Fat 50		(28%)
Amount Per Serving		%DV
	Total Fat 5.6g	8%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 18mg		6%
Sodium 241mg		10%
Potassium 138mg		3%
Total Carbohydrate 28.8g		9%
	Dietary Fiber 1.2g	4%
	Sugars 15.7g
Protein 3.3g		6%
how is this calculated?

Cherry-Oatmeal Muffins

Recipe #174328 | 33 min | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Kree
Jun 21, 2006

I didn't see anything at all like this on Zaar, so I had to share. These low-fat treats from About.com look like they're sure to please! They say fresh Bing cherries work best, but frozen can be used, too. Use soymilk soured with 1 tsp lemon juice or vinegar to make this dairy-free.

12 muffins (change servings and units)

Ingredients

1 cup quick-cooking oat
1 cup all-purpose flour
3/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low-fat buttermilk or soured soymilk
1 egg, lightly beaten or 1/4 cup Egg Beaters egg substitute
1/4 cup canola oil
1 teaspoon almond extract
1 cup fresh cherries or frozen cherries, roughly chopped (do not thaw)

Directions

1
Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cups.
2
With a wire whisk, combine oats, flour, sugar, baking powder, baking soda, and salt in a large bowl.
3
Combine buttermilk, egg, oil and almond extract in a small bowl.
4
Make a well in the center of the oat and flour mixture. Add liquid ingredients. Stir until just moist.
5
Fold in chopped cherries.
6
Spoon muffin mixture into muffin pan. Bake for 18-20 minutes.

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Featured Reviews for This Recipe

From: Chef #326543

On Aug 23, 2009

WOW these are great!! we did not have butter milk so DH used regular milk. We also used King Arthur white whole wheat flour. These would be great with almost any fruit.

1 person found this review helpful

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From: Food Snob in Israel

On Jul 19, 2009

ug, it's really too bad these were so crumbly, espcially when hot and warm. Only advice is to leave in the muffin tins (I didn't have paper) until completely cool. They were good. Nice gentle sweetness. Good oatmeal taste. I replaced vanilla with almond extract (didn't have any) and it was just fine. They were nice. A good way to use up some cherries and showcase them in a dish that doesn't require more than 1 cup!

0 people found this review helpful

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From: TXOLDHAM

On Jul 3, 2006

These are moist and delicious. I think next time I make them I will cut back to 1/2 tsp almond extract. I used buttermilk and a regular egg. I also used 1/2 whole wheat flour and 1/2 all-purpose flour.

4 people found this review helpful

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From: Chef #857555

On Jul 25, 2008

This has become a family favorite as well as the favorite of everybody else I have given them to. Very moist and delicious. It is worth freezing chopped cherries to be able to make these during the winter, too.

3 people found this review helpful

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