INGREDIENTS:
- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 6 tablespoons butter, melted
- 1 teaspoon vanilla
- 3/4 cup buttermilk; low fat is fine
- 1 1/2 cups coarsely chopped cherries, about 8 ounces
- 3/4 cup chopped pecans
PREPARATION:
In a large bowl, combine flour, oats, baking powder, soda, salt, and brown sugar, stirring to blend. Whisk eggs with butter and vanilla; stir into the dry ingredients along with buttermilk. Stir until blended. Stir in chopped cherries and pecans.
Fill muffin cups about almost to tops of papers. Bake for 20 to 24 minutes, or until browned and the tops spring back when pressed lightly with a finger.
Makes 12 to 15.
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