Cherry Oat Muffins
Use quick cooking oatmeal for best results in these tender and flavorful muffins. You can use either bing cherries or sour cherries, or use dried cherries to save some more time.
YIELDS 24 muffins
- 1½ cups oatmeal
- 1½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅔ cup brown sugar
- 1 cup buttermilk
- ½ cup oil
- 2 eggs
- 1½ cups halved, pitted cherries or frozen cherries, unthawed
Preheat oven to 375°F. Line 24 muffin cups with paper liners and set aside.
In a large bowl, combine oatmeal, flour, baking powder, baking soda, and brown sugar.
In small bowl, combine buttermilk, oil, and eggs and beat well. Add to oatmeal mixture and stir just until combined. Stir in cherries.
Fill prepared muffin cups two-thirds full with batter.
Bake for 17 to 22 minutes or until muffins are rounded and tops are golden brown.
There are several ways to pit cherries. You can cut the cherry in half and pry the pit out with your fingers. Cherry pitters work well; be sure that you see the pit come out each time. Or you can push a straw through the center of the cherry, removing the pit and stem at the same time.