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Cherry Oatmeal Muffins

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.

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