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In my opinion, there’s no better way to start a summer morning than with one of these muffins and a tall glass of iced coffee. They’re easy to make and easy to pop out of the freezer and grab as you head out the door.
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Oatmeal Cherry Muffins
Recipe By Miriam (Pascal) Cohen
- Cooking and Prep: 30 m
- Serves: 12
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Contains:
Ingredients (12)
Muffins
Start Cooking
Prepare the Muffins
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Preheat oven to 375 degrees. Line a muffin pan with paper liners and set aside. In a medium mixing bowl, whisk together eggs, oil, milk or soy milk, and vanilla until combined.
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Add salt, baking powder, cinnamon, sugar, and brown sugar. Whisk to combine. Add flour and oats; stir until a thick batter is formed. Gently stir in the cherries. Fill each muffin cup about 3/4 full. Bake for 16–18 minutes, until the tops are set
Tip:
These muffins freeze nicely.
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Replies:
Not sure how it would come out since the pie filling is a lot looser then whole cherries. -
Replies:
I’m assuming you could use frozen cherries
Yes, they should work
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Replies:
Not sure how it would come out since the pie filling is a lot looser then whole cherries.
-
Replies:
I’m assuming you could use frozen cherries
Yes, they should work
Please
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