- 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 vanilla
- 3/4 cup buttermilk; low fat is fine
- 1 1/2 cups coarsely chopped cherries, about 8 ounces
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.
Fill muffin cups about almost to tops of papers. Bake for 20 minutes, or until browned and the tops spring back when pressed lightly with a finger.
I made these muffins this morning for some friends who are about to move out of state. They had some cherries they needed used up, so when I went over this morning to help them around the house getting some things done, baking was one of my jobs! Yippee! So I found this recipe and whipped them up. Yum. I also got to work in her garden a bit, with Gabriel riding on my back. Now I am hot and tired, but pleased that I was able to help. 🙂