Cherry Oatmeal Muffins

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Perfect for breakfast-on-the-run or lunchbox treats.

Makes 12 muffins
Calories per muffin: 159 calories
Total fat per muffin: 5.2 grams; 18 mg cholesterol
Percent fat from calories: 29%

 1 cup old-fashioned or quick-cooking oats, uncooked
 1 cup all-purpose flour
 1/2 cup firmly packed brown sugar
 1 1/2 teaspoons baking powder
 1/4 teaspoon ground nutmeg
 3/4 cup buttermilk
 1 egg, slightly beaten
 1/4 cup vegetable oil
 1 teaspoon almond extract
 1 cup frozen tart cherries, coarsely chopped

Put oats, flour, brown sugar, baking powder and nutmeg in a large mixing bowl; mix well. Combine buttermilk, egg, oil and almond extract in a small bowl. Pour buttermilk mixture into oats mixture; stir just to moisten ingredients. Quickly stir in cherries (it is not necessary to thaw cherries before chopping and adding to batter).

Spray muffin pan with non-stick spray. Fill muffin cups two-thirds full. Bake in a preheated 400-degree oven 15 to 20 minutes.

Note: 1 cup canned tart cherries, drained and coarsely chopped, may be substituted for
1 cup frozen tart cherries.