2 1/4 c Flour; all-purpose
4 1/2 oz Quick oats
2 tb Orange peel; grated
1 tb Baking powder
1 lb + 2 oz pitted sour cherries; canned, drained
3/4 c Frozen orange juice concentrate; thawed
1/4 c Vegetable oil
1 lg Egg; lightly beaten
2 ts Vanilla extract
2 ts Brown sugar; packed
Preheat oven to 400 degrees F. Spray twelve 2 3/4" muffin cups with
nonstick cooking spray.
In large bowl, with fork, combine flour, oats, peel and baking
powder. Add cherries and toss. In small bowl, combine 1 cup water,
the juice, oil, egg and vanilla. Add liquid ingredients to dry; mix
with a fork until just combined. Do not overmix.
Spoon batter evenly into prepared cups; sprinkle tops evenly with
sugar. Bake 12 - 15 minutes, or until toothpick inserted in center
comes out clean. Remove from pan; place on rack to cool.
