Recipe by Kree
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.
Top Review by mochelle
I thought these muffins were very good. Only changes I'll make are to cut the almond extract by half (and I'm generally a huge fan of almond flavor) and just to make them healthier I will omit some of the sugar. Sliced almonds would be a nice addition, as another reviewer said. I added flax seed and used almond milk soured with lemon juice. The edges browned quickly but I left the muffins in the oven since the center wasn't cooked (total 17 minutes); thankfully the edges didn't taste dry or overcooked.
- 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 or 3⁄4 cup soured soymilk
- 1 eggs, lightly beaten or 1⁄4 cup Egg Beaters egg substitute
- 1⁄4 cup canola oil
- 1 teaspoon almond extract
- 1 cup fresh cherries (do not thaw) or 1 cup frozen cherries, roughly chopped (do not thaw)
Directions See How It's Made
- 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.