I adapted this recipe from the most excellent Muffins: A Cookbook by Joan Bidinosti and Marilyn Wearing. I made these before the Band Fruit Fundraiser oranges arrived. Had I been swamped with fresh oranges, I'd substitute a blended navel orange for the juice. The original recipe called for raisins, but I've got a lot of dried cherries so I snipped them in small pieces and used those instead.
|The cherries forgot to join the party when this photo was taken.|
Orange Cherry Oatmeal Muffins1 cup oats (old fashioned for me--it's how I roll)
1 cup dried cherries, snipped into small bits
1/2 cup (120 ml) orange juice (or a blended navel orange if you've got Band Fruit Fundraiser surplus)
1/2 cup (120 ml) boiling water
1/3 cup butter
1/3 cup brown sugar
1/3 cup white sugar
1 teaspoon vanilla
1 cup white whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Stir oats and cherries with orange juice and boiling water in a large bowl. Add butter on top. Let sit for 30 minutes or up to 2 hours on the counter.
When you're ready to bake, preheat the oven to 400 degrees Fahrenheit and spray a regular 12 cup muffin tin or line with muffin papers.
**My scoop holds 3 Tablespoons (1 ½ ounces) by volume, though the muffin batter is mounded in the scoop so I'm pretty sure I'm putting a good 3 ½ to 4 Tablespoons into each muffin well. The muffin wells in my regular muffin pans each hold 3 ounces by volume.