2 1/4 c Flour -- all-purpose

4 1/2 oz Quick oats

2 tb Orange peel -- grated

1 tb Baking powder

1 lb + 2 oz pitted sour cherries

. canned, drained 3/4 c Frozen orange juice

. concentrate -- thawed 1/4 c Vegetable oil

1 lg Egg -- lightly beaten

2 ts Vanilla extract

2 ts Brown sugar -- packed

1. Preheat oven to 400øF. Spray twelve 2 3/4" muffin

cups with nonstick cooking spray. 2. In large bowl, with fork, combine flour, oats, peel

and baking powder. Add cherries and toss. In small bowl, combine 1 cup water, the juice, oil, egg and vanilla. Add liquid ingredients to dry; mix with a fork until just combined. Do not overmix. 3. Spoon batter evenly into prepared cups; sprinkle

tops evenly with sugar. Bake 12 - 15 minutes, or until toothpick inserted in center comes out clean. Remove from pan; place on rack to cool. Each serving provides: 1 FA, 1 1/2 B, 1 FR, 10 C. Per serving: 228 cal, 6g pro, 6g fat, 38g car, 117mg sod, 18mg chol.

Night Before: Bake muffins. Refrigerate or freeze in sealable plastic bags.