tip
Not necessary to thaw cherries before chopping and adding to batter
Ingredients
| 1 cup | cooking oats, uncooked | 250 mL |
| 1 cup | all-purpose flour | 250 mL |
| 1/2 cup | firmly packed brown sugar | 125 mL |
| 1 1/2 tsp | baking powder | 7 mL |
| 1/4 tsp | ground nutmeg | 1 mL |
| 3/4 cup | buttermilk | 180 mL |
| 1 | egg, slightly beaten | |
| 1/4 cup | vegetable oil | 60 mL |
| 1 tsp | almond extract | 5 mL |
| 1 cup | frozen red tart cherries, coarsely chopped | 250 mL |
Directions
Pre-heat oven to 400F.
Put oats, flour, brown sugar, baking powder and nutmeg in a large mixing bowl; mix well.
Combine buttermilk, egg, oil and almond extract in a small bowl. Pour buttermilk into oats mixture; stir just to moisten ingredients.
Quickly stir in cherries.
Spray muffin pan with non-stick cooking spray. Fill muffin cups 2/3 full.
Bake at 400F for 15 – 20 minutes.
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