Cherry Oat Muffins
Black cherry jam and cherry juice give these tender cherry oat muffins their sweet cherry flavor.
1-1/4 cups unbleached flour
1-1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon lite salt
2/3 cup all fruit black cherry jam
1/3 cup apple juice concentrate
1/2 cup cherry juice concentrate
2-1/2 to 3-tablespoons olive oil
1/4 cup water
2 egg whites or 1/3-cup egg white product
1/2 cup quick oats
Preheat oven to 350-degrees.
Sift together flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, lightly beat egg whites, and stir in all wet ingredients.
Pour liquid mixture over dry ingredients, and mix with a fork, just until moistened. Then gently fold in oats.
Fill muffin cups 3/4 full, and bake at 350-degrees for 18 to 23 minutes. Muffins are done when a toothpick inserted comes out clean.
Let cool 10-15 minutes for non-stick removal of paper muffin cups. Serve warm or at room temperature, not refrigerated.
For a festive or just fun look, sprinkle muffins with powdered sugar replacement or a powdered sugar glaze topped with colorful decorations.
Yield: 1-dozen muffins