Lighter Cherry Oatmeal Muffins Diabetes Friendly Food

CHERRY-OATMEAL MUFFINS

Cherry-Oatmeal Muffins image

I didn't see anything at all like this on Zaar, so I had to share. These low-fat treats from About.com look like they're sure to please! They say fresh Bing cherries work best, but frozen can be used, too. Use soymilk soured with 1 tsp lemon juice or vinegar to make this dairy-free.

Provided by Kree6528

Categories Quick Breads

Time 33m

Yield 12 muffins

Number Of Ingredients 11

Ingredients

1 cup quick-cooking oats
1 cup all-purpose flour
3/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low-fat buttermilk or 3/4 cup soured soymilk
1 eggs, lightly beaten or 1/4 cup Egg Beaters egg substitute
1/4 cup canola oil
1 teaspoon almond extract
1 cup fresh cherries (do not thaw) or 1 cup frozen cherries, roughly chopped (do not thaw)

Steps:

Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cups.
With a wire whisk, combine oats, flour, sugar, baking powder, baking soda, and salt in a large bowl.
Combine buttermilk, egg, oil and almond extract in a small bowl.
Make a well in the center of the oat and flour mixture. Add liquid ingredients. Stir until just moist.
Fold in chopped cherries.
Spoon muffin mixture into muffin pan. Bake for 18-20 minutes.

LIGHTER CHERRY-OATMEAL MUFFINS (DIABETES-FRIENDLY)

Lighter Cherry-Oatmeal Muffins (Diabetes-Friendly) image

Make and share this Lighter Cherry-Oatmeal Muffins (Diabetes-Friendly) recipe from Food.com.

Provided by Paris D

Categories Quick Breads

Time 33m

Yield 12 Muffins

Number Of Ingredients 14

Ingredients

1 cup quick-cooking oats
1/2 cup flour
1/2 cup whole wheat flour
1/4 brown sugar
1/4 Splenda brown sugar blend
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup fat-free buttermilk
1/4 cup Egg Beaters egg substitute
2 tablespoons canola oil
2 tablespoons unsweetened applesauce
1 teaspoon almond extract
1 cup cherries, roughly chopped

Steps:

Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cups.
With a wire whisk, combine oats, both types of flour, both types of sugar, baking powder, baking soda, and salt in a large bowl.
Combine buttermilk, Egg Beater, oil and almond extract in a small bowl.
Make a well in the center of the oat and flour mixture. Add liquid ingredients. Stir until just moist.
Fold in chopped cherries.
Spoon muffin mixture into muffin pan. Bake for 18-20 minutes.

Nutrition Facts : Calories 92.7, Fat 3, SaturatedFat 0.3, Sodium 214.5, Carbohydrate 14.7, Fiber 1.7, Sugar 2, Protein 2.2

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