Sour Cherry Citrus Muffins

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.

• Ready In: 45 mins
• Yields: 12 muffins

Ingredients

• 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.