These muffins have a great flavor and texture, and they are low in cholesterol, too! Robin Giordano, Traverse City, Michigan—National Cherry Festival, Traverse City, Michigan
Yield:
1 dozen muffinsIngredients
Vegetable cooking spray
1 cup flour
3/4 cup oat bran
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup skim milk
1/2 cup nonfat plain yogurt
1/3 cup margarine, melted and cooled
2 egg whites, slightly beaten
1 teaspoon almond extract
3/4 cup dried cherries, chopped
1/3 cup pecans, chopped
2 teaspoons grated lemon rind
Instructions
Preheat the oven to 400°F. Spray 12 muffin cups with vegetable cooking spray. In a medium bowl, combine the flour, oat bran, sugar, baking powder, and salt; mix well. In another bowl, combine the milk, yogurt, margarine, egg whites, and almond extract. Add to the flour mixture, stirring just until moistened. Fold in the cherries, pecans, and lemon rind. Fill the muffin cups two-thirds full. Bake for 20 to 25 minutes, or until golden brown. Remove immediately from the pan. Serve warm or at room temperature.
