Instructions: 1. Preheat oven to 400 F. 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.

Night Before: Bake muffins. Refrigerate or freeze in sealable plastic bags.

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