Preparation time
15 minutes
Ready in
40 minutes
Baking Time: 25 minutes
Makes
12 muffins
Ingredients
- 2 cups (500 mL) pitted Ontario Tart Cherries, well drained
- 3/4 cup (175 mL) packed brown sugar
- 1/4 cup (50 mL) each melted butter and corn syrup
Batter:
- 1-1/2 cups (375 mL) all-purpose flour
- 1/2 cup (125 mL) oat bran or wheat bran
- 1/3 cup (75 mL) packed brown sugar
- 1 tsp (5 mL) each baking powder and baking soda
- 1/2 tsp (2 mL) salt
- 1 Ontario Egg, lightly beaten
- 1 cup (250 mL) Ontario Buttermilk or plain low-fat yogurt
- 3 tbsp (45 mL) vegetable oil
- Ontario Butter (optional)
Instructions
Lightly grease or coat 12 muffin cups with cooking spray. Divide cherries among cups. Add 1 tbsp (15 mL) brown sugar and 1 tsp (5 mL) each butter and corn syrup to each cup.
Batter: In large bowl, whisk together flour, bran, sugar, baking powder, baking soda and salt. In small bowl, whisk together egg, buttermilk and oil; pour into flour mixture, stirring until just moistened. Spoon over cherries. To catch any spillovers, place muffin pan on rimmed baking sheet. Bake in 375°F (190°C) oven until cake tester inserted in middle comes out clean, about 25 minutes. Let cool on wire rack for 5 minutes. Place a wire rack on muffins; turn upside-down, placing rack on baking pan to catch drips. Remove muffin pan. Serve with butter, if using.
Nutritional Information
1 muffin:
- Protein: 4 grams
- Fat: 8 grams
- Carbohydrate: 44 grams
- Calories: 260
- Fibre: 2 grams
- Sodium: 278 mg