Triple Cherry Muffins
|Light brown sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Rolled oats||3 Tablespoon (Regular / Quick)|
|Vegetable oil||1 Tablespoon|
|Canned tart cherries||16 Ounce (1 Can)|
|Packed light brown sugar||2⁄3 Cup (10.67 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Oat bran high fiber hot cereal||1⁄4 Cup (4 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Orange juice concentrate||1⁄3 Cup (5.33 tbs), thawed|
|Vegetable oil||2 Tablespoon|
|Dried cherries/Cranberries||1⁄2 Cup (8 tbs)|
|Cherry preserves||2 Tablespoon|
Preheat oven to 375°F.
Spray or grease 12 muffin cups.
To Make Topping: In a small bowl, stir together brown sugar, flour, cinnamon, and oats.
Add oil and toss with fingers until blended; set aside.
To Make Muffins: Drain cherries, reserving 1/4 cup juice; discard remaining juice.
In a food processor with the metal blade, pulse brown sugar, flour, oat bran, baking powder, baking soda, cinnamon, and salt until mixed.
Add orange juice concentrate, egg whites, oil, and 1/4 cup cherry juice.
Pulse until blended.
Add 1 cup of the tart cherries (reserve the remainder for another use) and dried cherries, and pulse 6 to 8 times or until incorporated.
Spoon into muffin cups, filling to the top.
Spoon 1/2 teaspoon preserves into the center of each.
Sprinkle streusel over tops.
To Bake: Bake for 15 to 20 minutes or until toothpick comes out clean.
Cool 10 minutes, go around edges with a sharp knife, and lift the muffins to cooling racks.