Monday, August 9, 2010

Chunky Cherry Muffins

1 1/2 cups all-purpose flour
1 cup old-fashioned rolled oats
3 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup light brown sugar, packed
2 large eggs
6 tablespoons butter, melted
1 teaspoon almond flavoring
3/4 cup buttermilk
1 1/2 cups coarsely chopped cherries, about 8 ounces
3/4 cup chopped pecans
Line muffin cups with paper liners or spray well with a baking spray. Heat oven to 375°.
In a large bowl, combine flour, oats, baking powder, soda, salt, and brown sugar, stirring to blend. Whisk eggs with butter and vanilla; stir into the dry ingredients along with buttermilk. Stir until blended. Stir in chopped cherries and pecans.

Fill muffin cups about almost to tops of papers. Bake for 20 to 24 minutes, or until light golden brown and the tops spring back when pressed lightly with a finger.

Makes 12 to 15 muffins

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