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    You are in: Home / Recipes / Sour Cherry Citrus Muffins Recipe
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    Sour Cherry Citrus Muffins

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    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.

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    Units: US | Metric


    1. 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. 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.

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    Ratings & Reviews:

    • on January 16, 2010


      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.

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    Nutritional Facts for Sour Cherry Citrus Muffins

    Serving Size: 1 (943 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 191.9
    Calories from Fat 49
    Total Fat 5.5 g
    Saturated Fat 0.8 g
    Cholesterol 18.0 mg
    Sodium 116.8 mg
    Total Carbohydrate 33.1 g
    Dietary Fiber 1.6 g
    Sugars 18.8 g
    Protein 3.7 g

    The following items or measurements are not included:

    lemons, rind of

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