Cherry Oat Muffins

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  • 1 C flour
  • ½ C Pioneer® Golden Light Brown Sugar, firmly packed
  • 1 egg, slightly beaten
  • 1 C old fashioned or quick cooking oats, uncooked
  • 1 C frozen tart cherries, coarsely chopped or 1 C canned cherries, coarsely chopped
  • 1 ½ tsp. baking powder
  • ¼ tsp. nutmeg
  • 1 tsp. almond extract
  • ¾ C buttermilk
  • ¼ C vegetable oil


  1. Preheat oven to 400° F.
  2. In large bowl mix oats, flour, Pioneer® Golden Light Brown Sugar, baking powder, and nutmeg; mix well. Combine buttermilk, egg, oil and almond extract in a small bowl. Pour buttermilk mixture into oat mixture. Stir well to moisten all ingredients. Quickly stir in cherries. Spray muffin pan with non-stick spray or fill with paper liners. Fill cups two-thirds full. Bake for 15 – 20 minutes.
Cherry Oat Muffins
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