Tart Cherry Oat Muffins

Note from Cheri: This recipe was shared with us by Marilyn Helton of CinnamonHearts.com, a wonderful resource for diabetic cooking information and recipes. For lots more low fat and diabetic friendly recipes and information, be sure to also click here to check out Marilyn Helton's Diabetic Dining on Fabulous Foods columns, right here at Fabulous Foods.

1 cup cultured, low fat buttermilk 1 cup quick cooking oats 1 large egg, beaten 1/2 cup dark brown sugar 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/2 teaspoon salt 1/3 cup canola oil 3/4 cup dried, tart cherries

Makes 12 Muffins Preheat oven to 400°F. Spray twelve 2-1/2-inch muffin cups with vegetable spray (or use Canola oil in a Misto® sprayer) . Pour the buttermilk into a large bowl and add the oats, stirring to mix. Allow to soak for 20 minutes or more. Make a well in the center of the oat mixture and drop the well-beaten egg and brown sugar into the well. Stir to combine. Whisk the flour, baking powder, baking soda, cinnamon and salt in a separate bowl. Stir until well combined. Add dry ingredients to the buttermilk-oats mixture; stir just until moistened. Add the oil and dried cherries to final mixture and stir until thoroughly blended. Fill the muffin tins about 2/3 full. Bake for 18 to 20 minutes, or until done when a pick inserted in the center comes out clean. Remove from oven and immediately turn out on a rack to cool. Per Muffin: Per Muffin: 166 Cal; 7.5g Total Fat; 22g Carb; 3g Protein; 21mg Cholesterol; 214mg Sodium Exchanges: 1-1/2 Bread; 1-1/2 Fat