Prep 15 mins
Cook 18 mins
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.
- 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)
- 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.
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.
Great recipe! I bought to many cherries at the Farmers Market so I made a batch of these and they are delicious. Didn't have almond extract so used vanilla. Also substituted Equal for some of the sugar.
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.