2 1/4 c  Flour; all-purpose

  4 1/2 oz Quick oats

      2 tb Orange peel; grated

      1 tb Baking powder

      1 lb + 2 oz pitted sour cherries;

           .  canned, drained
    3/4 c  Frozen orange juice

           .  concentrate; thawed
    1/4 c  Vegetable oil

      1 lg Egg; lightly beaten

      2 ts Vanilla extract

      2 ts Brown sugar; packed

  1. Preheat oven to 400C8F. Spray twelve 2 3/4" muffin cups with

  nonstick cooking spray.
  2. In large bowl, with fork, combine flour, oats, peel and baking

  powder. Add cherries and toss. In small bowl, combine 1 cup water,
  the juice, oil, egg and vanilla. Add liquid ingredients to dry; mix
  with a fork until just combined. Do not overmix.
  3. Spoon batter evenly into prepared cups; sprinkle tops evenly with

  sugar.  Bake 12 - 15 minutes, or until toothpick inserted in center
  comes out clean.  Remove from pan; place on rack to cool.
  Each serving provides: 1 FA, 1 1/2 B, 1 FR, 10 C.  Per serving: 228
  cal, 6g pro, 6g fat, 38g car, 117mg sod, 18mg chol.
  Night Before:  Bake muffins.  Refrigerate or freeze in sealable
  plastic bags.