Ingredients
3/4 c. low-fat buttermilk
1 egg
1/4 c. canola oil
1 t. almond extract
1 c. old-fashioned or quick-cooking oats
1/2 c. brown sugar
1 c. all-purpose unbleached white flour
1-1/2 t. baking powder
1/4 t. nutmeg
1 c. frozen or fresh tart cherries, coarsely chopped (can also use dried cherries)
Instructions
Combine buttermilk, egg, oil and almond extract.
Stir in dry ingredients and stir until moistened.
Stir in cherries.
Divide batter evenly among greased or paper lined muffin cups until 2/3 full.
Bake at 400 degrees for 15-20 minutes. Remove to wire rack.