Cherry-Oatmeal Muffins

READY IN: 33mins
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.

Ingredients Nutrition

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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