Cherry Pecan Muffins

1 cup whole wheat pastry flour (or white whole wheat flour)
1/2 cup oat flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 cup sugar
1/2 teaspoon cinnamon
1/3 cup organic canola oil
3/4 cup nonfat yogurt (not Greek)
1/2 cup skim milk
1 large egg
1/2 teaspoon vanilla extract
3/4 cup pecans, toasted and chopped
1/2 cup dried cherries

Heat the oven to 400 degrees.

Mix the flours, baking powder, baking soda, sugar and cinnamon in a medium bowl. In another bowl, whisk together the oil, yogurt, milk, egg and vanilla. Gently mix the wet ingredients into the dry. Fold in the pecans and cherries.

Spray a muffin pan with cooking oil (I like Spectrum’s organic baking spray with flour). Fill each muffin cup about 3/4 full.

Bake for 16-18 minutes.

Makes 12 muffins