Breakfast Cherry Oatmeal Muffins

• 2 1/4 cups flour, all-purpose
• 4 1/2 ounces oats, quick cooking
• 2 tablespoons orange zest grated
• 1 tablespoon baking powder
• 1 pound sour cherries pitted, canned, drained
• 3/4 cup orange juice frozen, thawed
• 1/4 cup vegetable oil
• 1 large eggs lightly beaten
• 2 teaspoons vanilla extract

1. Preheat oven to 400F (200C).
2. Spray twelve 2 3/4 inch muffin cups with non-stick cooking spray.
3. In large bowl, with fork, combine flour, oats, peel and baking powder.
4. Add cherries and toss.
5. In small bowl, combine 1 cup water, the juice, oil, egg and vanilla.
6. Add liquid ingredients to dry, mix with a fork until just combined.
7. Do not overmix.
8. Spoon batter evenly into prepared cup.
9. Bake 12 to 15 minutes, or until toothpick inserted in center comes out clean.
10. Remove from pan, place on rack to cool.

flour, oats, orange zest, baking powder, sour cherries, orange juice frozen, vegetable oil, eggs, vanilla

Taken from recipeland.com/recipe/v/breakfast-cherry-oatmeal-muffin-35682 (may not work)