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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 4 |
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I didn't see anything at all like this on Zaar, so I had to share. These low-fat treats from 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. Ingredients:
1 cup quick-cooking oats |
1 cup all-purpose flour |
3/4 cup brown sugar |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup low-fat buttermilk or 3/4 cup soured soymilk |
1 eggs, lightly beaten or 1/4 cup egg beaters egg substitute |
1/4 cup canola oil |
1 teaspoon almond extract |
1 cup fresh cherries (do not thaw) or 1 cup frozen cherries, roughly chopped (do not thaw) |
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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