• 1 cup old-fashioned or quick-cooking oats, uncooked

• 1 cup all-purpose flour

• 1 cup firmly packed brown sugar

• 1-1/2 teaspoons baking powder

• 1/4 teaspoon ground nutmeg

• 1 cup buttermilk

• 1 egg, slightly beaten

• 1/4 cup vegetable oil

• 1 teaspoon almond extract

• 1 cup frozen tart cherries, coarsely chopped

1. Put oats, flour, brown sugar, baking powder and nutmeg in a large mixing bowl; mix well.
2. Combine buttermilk, egg, oil and almond extract in a small bowl.
3. Pour buttermilk mixture into oats mixture; stir just to moisten ingredients. Quickly stir in cherries (it is not necessary to thaw cherries before chopping and adding to batter).
4. Spray muffin pan with non-stick spray. Fill muffin cups two-thirds full. Bake in a preheated 400 degree oven 15 to 20 minutes.

Food Exchanges: 1 1/2 starch/bread; 1 fat