2 1/4 c. all-purpose flour
4 1/2 oz. quick oats
2 tbsp. orange peel, grated
1 tbsp. baking powder
1 (1 lb. 2 oz.) can pitted sour cherries, drained
3/4 c. frozen orange juice concentrate, thawed
1/4 c. vegetable oil
1 lg. egg, lightly beaten
2 tsp. vanilla extract
2 tsp. granulated brown sugar (12 calories per tsp.)

Preheat oven to 400 degrees. Spray 12 (2 3/4 inch) muffin cups with nonstick cooking spray. 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.

Spoon batter evenly into prepared cups; sprinkle tops evenly with sugar. Bake 12 to 15 minutes, or until toothpick inserted in center comes out clean. Remove from pan; place on rack to cool.

The night before: Bake muffins. Refrigerate or freeze in sealable plastic bags.