2 cup oats
2 cup flour
1 1/2 cup brown sugar
4 teaspoons baking powder
2 teaspoon baking soda
1⁄2 teaspoon salt
1 1/2 cup buttermilk
2 eggs, lightly beaten
1 stick of butter, melted
2 teaspoon almond extract
1 bag of frozen cherries, roughly chopped (approx. 2.5 cups)
Preheat oven to 400 degrees.
Use standard size muffin pan with cupcake cups (paper or foil)
Combine oats, flour, sugar, baking powder, baking soda, and salt in a large bowl.
Combine buttermilk, egg, butter and almond extract in a small bowl.
Gently fold together wet and dry. Do not over mix. Fold in chopped cherries.
Scoop mixture into muffin cups.
Bake for 18-20 minutes.
Serving Size: 24
Preparation Time: 1 hour
The cherries make these muffins slightly wet. If using paper instead of foil cups, they will seep through a bit.