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Perfect for breakfast-on-the-run or lunchbox treats.
Makes 12 muffins.

• 1 cup old-fashioned or quick-cooking oats, uncooked
• 1 cup all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon ground nutmeg
• 3/4 cup buttermilk
• 1 egg, slightly beaten
• 1/4 cup vegetable oil
• 1 teaspoon almond extract
• *1 cup frozen tart cherries, coarsely chopped
• Granulated sugar

Note: 1 cup canned tart cherries, drained and coarsely chopped, may be substituted for 1 cup frozen tart cherries.

Put oats, flour, brown sugar, baking powder and nutmeg in a large mixing bowl; mix well.

Combine buttermilk, egg, oil and almond extract in a small bowl.

Pour buttermilk mixture into oats mixture; stir just to moisten ingredients.

Quickly stir in cherries (it is not necessary to thaw cherries before chopping and adding to batter).

Spray muffin pan with non-stick spray. Fill muffin cups two-thirds full. Sprinkle with granulated sugar

Bake in a preheated 400-degree oven 15 to 20 minutes, or until golden brown.

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