Cherry Oatmeal Muffins

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>

> Healthy Exchanges

> by Jo Lund

>

> Cherry Oatmeal Muffins

> 2/3 cup Carnation Nonfat Dry Milk Powder

> 3/4 cup water

> 1 tbsp white vinegar

> 1 cup all-purpose flour

> 3/4 cup (2-1/4 ozs) quick oats

> 1/2 cup pourable Sugar Twin

> 1-1/2 tsps baking powder

> 1/2 tsp baking soda

> 1/4 tsp ground nutmeg

> 1 egg or equivalent in egg substitute

> 2 tsps vegetable oil

> 1/4 cup Land O Lakes no-fat sour cream

> 1 tsp almond extract

> 1/4 cup (1 oz) chopped almonds

> 1 cup (6 ozs) frozen unsweetened red tart cherries, thawed, drained and

> coarsely chopped

> Preheat oven to 375 deg F. Spray 8 wells of a 12-hole muffin pan with

> butter-flavored cooking spray or line with paper liners. In a medium bowl,

> combine

> dry milk powder, water and vinegar. Set aside. In a large bowl, combine

> flour, oats, Sugar Twin, baking powder, baking soda and nutmeg. Stir egg,

> vegetable oil, sour cream and almond extract into milk mixture. Add milk

> mixture to

> flour mixture.

> Mix gently just to combine. Fold in almonds and cherries. Evenly spoon

> batter into prepared muffin wells. Bake for 20 to 25 minutes or until a

> toothpick

> inserted in center comes out clean. Place muffin pan on a wire rack and let

>

> set for 5 minutes. Remove muffins from pan and continue cooling on wire

> rack.

> Serves 8

> 156 Calories, 4g Fat, 6g Protein, 24g Carbs, 220mg Sodium, 2g Fiber

> Hint: Fill unused muffin wells with water. It protects the muffin tin and

> ensures even baking.

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