|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 1g||4%|
|Total Sugars 14g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
One of the many advantages of living in the Pacific Northwest is that you get to enjoy fresh cherries at their seasonal peak. Most people make the most of Washington state's bumper cherry crop for these healthy cherry oatmeal 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. It makes a nice change from the more ubiquitous blueberry muffins.
These cherry oatmeal muffins make a nice breakfast food, along with nonfat vanilla yogurt. They're also nice to bring along to picnics.
1 cup quick-cooking oats
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
1 large egg, lightly beaten
1/4 cup canola oil
1 teaspoon almond extract
1 cup cherries, fresh or frozen, roughly chopped
Steps to Make It
Preheat oven to 400 F.
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 to 20 minutes.