Sour Cherry Citrus Muffins |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. 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.
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