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Cherry Oatmeal Muffins

1 cup old-fashioned or quick-cooking oats, uncooked
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
3/4 cup buttermilk
1 large egg, slightly beaten
1/4 cup vegetable oil
1 teaspoon almond extract
1 cup frozen tart cherries, coarsely chopped
Granulated sugar

1. Put oats, flour, brown sugar, baking powder and nutmeg in a large mixing bowl; mix well. Combine buttermilk, egg, oil and almond extract in a small bowl. 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).
2. Spray muffin pan with non-stick spray. Fill muffin cups two-thirds full. Sprinke with granulated sugar
3. Bake in a preheated 400*F oven 15 to 20 minutes, or until golden brown.

Makes 12 muffins.

Note: 1 cup canned tart cherries, drained and coarsely chopped, may be substituted for 1 cup frozen tart cherries.

Recipe provided courtesy of the Cherry Marketing Institute.