Cherry Oatmeal Muffins
adapted from Taste of Home
from 1 vote
all purpose flour
whole wheat pastry flour
packed brown sugar
old fashioned rolled oats
chopped dried cherries
8 Tablespoons unsalted butter, cut into 6-8 pieces
zest of 1 lime
Preheat the oven to 400 degrees Fahrenheit.
Line 2 mini-muffin pans with paper liners and set aside.
In a large bowl, whisk together the flours, brown sugar, baking powder, and salt.
In another large bowl, combine the oats, dried cherries, butter, and boiling water; stir until butter is melted.
Set aside to cool for 5 minutes.
Stir in eggs, milk, and lime peel.
Stir the oatmeal mixture into the flour mixture and gently combine until just moistened.
Using a small cookie scoop, portion out batter into prepared cups, filling each about 2/3 of the way (one scoop should do it).
Bake for 16-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cool for 5 minutes in the pans before removing to wire racks to cool completely.
You can also make these as full-sized muffins. Just increase the bake time to 22-25 minutes.
After making 48 mini-muffins, I had enough batter left to make 2.5-3 more full-sized muffins, too.