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Triple Cherry Muffins

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Ingredients
  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
  Salt 1⁄4 Teaspoon
  Orange juice concentrate 1⁄3 Cup (5.33 tbs), thawed
  Egg whites 2
  Vegetable oil 2 Tablespoon
  Dried cherries/Cranberries 1⁄2 Cup (8 tbs)
  Cherry preserves 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Bread
Interest: 
Everyday

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