The Sensitive Kitchen

Monday, March 08, 2010

Cherry Almond Oatmeal Muffins

1 c old-fashioned rolled oats
1 c white whole wheat flour
1/2 c firmly packed brown sugar
1 1/2 tsp baking powder
3/4 c buttermilk
1 egg, slightly beaten
1/4 c vegetable oil
1 tsp almond extract
1 c jarred Morello cherries, drained and coarsely chopped

Preheat oven to 400 degrees. Line a 12-cup muffin pan with parchment liners.

Mix together oats, flour, brown sugar, baking powder and nutmeg in a large bowl. Separately, combine buttermilk, egg, oil and almond extract, then pour buttermilk mixture into dry ingredients. Stir just to moisten, then quickly stir in cherries.

Fill muffin cups two-thirds full. Bake 15 to 20 minutes or until muffins are lightly browned and test done. Makes 12.


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