2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) quick-cooking rolled oats or wheat germ
3 teaspoons (15 mL) baking powder
1/2 teaspoon (2 mL) salt
2/3 cup (150 mL) granulated sugar
4 teaspoons (20 mL) grated orange rind
1 cup (250 mL) well-drained pitted cherries
1/4 cup (50 mL) butter, melted
2 large egg whites
1 cup (250 mL) orange juice
Sugar, for topping
Lightly grease 12 medium muffin cups; set aside. Preheat oven to 400°F (200°C).
In a large bowl, combine flour, oats, baking powder and salt. Stir in sugar and orange rind.
In a small bowl, lightly whisk egg whites; whisk in orange juice and melted butter.
Carefully stir cherries into dry ingredients; mix until all are coated. Add liquid ingredients to dry ingredients, stirring with a rubber spatula just until moistened.
Spoon batter evenly into prepared muffin cups. Sprinkle tops with granulated sugar. If you have extra cherries, you might wish to press them randomly into muffin tops. Bake in preheated oven for 20 to 25 minutes, or until cake tester comes out clean. Let cool in pan for 5 minutes before turning out onto a wire rack. Serve warm with cherry jam, if desired. Makes 12 muffins.