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Cherry Oatmeal Muffins

Healthy Exchanges
by JoAnna Lund

Cherry Oatmeal Muffins
2/3 cup Carnation Nonfat Dry Milk Powder
3/4 cup water
1 tbsp white vinegar
1 cup all-purpose flour
3/4 cup (2-1/4 ozs) quick oats
1/2 cup pourable Sugar Twin
1-1/2 tsps baking powder
1/2 tsp baking soda
1/4 tsp ground nutmeg
1 egg or equivalent in egg substitute
2 tsps vegetable oil
1/4 cup Land O Lakes no-fat sour cream
1 tsp almond extract
1/4 cup (1 oz) chopped almonds
1 cup (6 ozs) frozen unsweetened red tart cherries, thawed, drained and
coarsely chopped
Preheat oven to 375 deg F. Spray 8 wells of a 12-hole muffin pan with
butter-flavored cooking spray or line with paper liners. In a medium bowl,
dry milk powder, water and vinegar. Set aside. In a large bowl, combine
flour, oats, Sugar Twin, baking powder, baking soda and nutmeg. Stir egg,
vegetable oil, sour cream and almond extract into milk mixture. Add milk mixture
flour mixture.
Mix gently just to combine. Fold in almonds and cherries. Evenly spoon
batter into prepared muffin wells. Bake for 20 to 25 minutes or until a
inserted in center comes out clean. Place muffin pan on a wire rack and let
set for 5 minutes. Remove muffins from pan and continue cooling on wire rack.
Serves 8
156 Calories, 4g Fat, 6g Protein, 24g Carbs, 220mg Sodium, 2g Fiber
3 WW Points

Hint: Fill unused muffin wells with water. It protects the muffin tin and
ensures even baking.

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