Triple Cherry Muffins Recipe
Ingredients
| Streusel Topping | ||
| Light brown sugar | 1/4 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Ground cinnamon | 1 1/2 Teaspoon | |
| 3 tablespoons regular or quick rolled oats | ||
| Vegetable oil | 1 Tablespoon | |
| Cherry Muffins | ||
| Cherries | 1 Can (10oz) | |
| Light brown sugar | 2/3 Cup (16 tbs) | |
| All purpose flour | 1 1/4 Cup (16 tbs) | |
| 1/4 cup oat bran high-fiber hot cereal | ||
| Baking powder | 2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1/3 cup orange juice concentrate, thawed | ||
| Egg whites | 2 | |
| Vegetable oil | 2 Tablespoon | |
| 1/2 cup dried cherries or cranberries | ||
| 2 tablespoons cherry preserves | ||
Directions
Preheat oven to 375°F.
Spray or grease 12 muffin cups.
To Make Topping: In a small bowl, stir together brown sugar, flour, cinnamon, and oats.
Add oil and toss with fingers until blended; set aside.
To Make Muffins: Drain cherries, reserving 1/4 cup juice; discard remaining juice.
In a food processor with the metal blade, pulse brown sugar, flour, oat bran, baking powder, baking soda, cinnamon, and salt until mixed.
Add orange juice concentrate, egg whites, oil, and 1/4 cup cherry juice.
Pulse until blended.
Add 1 cup of the tart cherries (reserve the remainder for another use) and dried cherries, and pulse 6 to 8 times or until incorporated.
Spoon into muffin cups, filling to the top.
Spoon 1/2 teaspoon preserves into the center of each.
Sprinkle streusel over tops.
To Bake: Bake for 15 to 20 minutes or until toothpick comes out clean.
Cool 10 minutes, go around edges with a sharp knife, and lift the muffins to cooling racks.
Spray or grease 12 muffin cups.
To Make Topping: In a small bowl, stir together brown sugar, flour, cinnamon, and oats.
Add oil and toss with fingers until blended; set aside.
To Make Muffins: Drain cherries, reserving 1/4 cup juice; discard remaining juice.
In a food processor with the metal blade, pulse brown sugar, flour, oat bran, baking powder, baking soda, cinnamon, and salt until mixed.
Add orange juice concentrate, egg whites, oil, and 1/4 cup cherry juice.
Pulse until blended.
Add 1 cup of the tart cherries (reserve the remainder for another use) and dried cherries, and pulse 6 to 8 times or until incorporated.
Spoon into muffin cups, filling to the top.
Spoon 1/2 teaspoon preserves into the center of each.
Sprinkle streusel over tops.
To Bake: Bake for 15 to 20 minutes or until toothpick comes out clean.
Cool 10 minutes, go around edges with a sharp knife, and lift the muffins to cooling racks.
Chef
