Title: Cherry Oatmeal Muffins
Categories: Bread Breakfast
Yield: 12 Servings

	1 c	frozen tart cherries
1 1	/8 c	quick cooking rolled oats
	1 c	buttermilk
	1	egg
3	/4 c	firmly packed brown sugar
1	/2 c	solid vegetable shortening
	1 c	all-purpose flour
1 1	/2 t	baking powder
1	/2 t	salt
1. P	rehe	at oven to 400 degrees F.
2. C	ut c	herries in halves. Set aside.

3. In large mixing bowl, combine oats and buttermilk; mix well. Let stand 1 hour.

4. In another mixing bowl, combine egg, brown sugar and shortening. Add egg mixture to oats mixture. Mix with an electric mixer on low speed 30 seconds; scrape sides of bowl.

5. Combine flour, baking powder and salt. Add flour mixture to oats mixture; mix until ingredients are moistened. Fold in cherries with a spoon or rubber spatula.

6. Fill 12 greased muffin cups two-thirds full. Bake in a preheated 400 degree F. oven 15 to 20 minutes. *Note: 1 cup canned tart cherries, well drained and halved, or 1 cup chopped dried cherries may be substituted for 1 cup individually quick frozen tart cherries.

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