Sour Cherry Citrus Muffins

Pepita's Note:

From a Canadian Living Muffins and Cookies book. The original recipe was for blueberries and suggested sweet cherries as a possible substitution. I found it much more interesting with sour cherries - and there's plenty of brown sugar in here to compensate for the tartness of the cherries.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Yield: 12 muffins

• 1 cup brown sugar, lightly packed
• 3/4 cup rolled oats
• 2/3 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon cinnamon
• 1 grated lemon, rind of (or orange)
• 1 cup skim milk
• 1/4 cup vegetable oil
• 1 egg
• 1 cup sour cherry

Directions:

1. In large bowl, combine sugar, oats, whole wheat and all-purpose flours, baking powder, cinnamon and lemon rind. Beat together milk, oil and egg; pour over dry ingredients and mix just until moistened but not over-mixed. Gently fold in cherries.
2. Spoon into large lined muffin cups, filling three-quarters full. Bake in 400 F (200 C) oven for 20-25 minutes or until tops are firm to the touch.

Reviews

[MollyJ]

I made these with dried cherries which I soaked in water and the orange juice (from the zested orange I used). The dried cherries makes these pretty calorie dense but very satisfying. I also used 1/2 t of cinnamon because there is no such thing as too much cinnamon.