Sour Cherry Citrus Muffins

Name: Sour Cherry Citrus Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 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

(1)

Recipe by Pepita

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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READY IN: 45mins

YIELD: 12 muffins

UNITS: US

INGREDIENTS

Nutrition

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

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.
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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