I used the crumble topping from 101 Cookbooks' Oatmeal Muffins - as she warned, the ingredients for the crumble make more than double what you need for those muffins, and in fact I still have a bit of the topping in my freezer. Therefore if you want to make just enough for one batch, I recommend the following proportions:
1 oz / 27 g flour
5 oz / 15 g rolled oats
.8 oz / 22 g natural cane or brown sugar
pinch fine grain sea salt
.8 oz / 22 g unsalted butter, melted
After you've melted the butter, stir in the rest, and scrape the resulting rather firm goo into a flat patty and freeze a bit. I think the idea is that it's then easier to break it up into bits to put on the top of the muffin batter - but I had to hack at it since I froze it too hard. So, be advised.
The muffins were based on the genius recipe called Muffin Madness in the invaluable cookbook Moosewood Restaurant Cooks At Home. Then I modified it - of course.
Combine:
2 large eggs
1/4 c vegetable oil
1/4 c plain yogurt
3/4 cup or a bit less brown sugar
1/2 tsp or a bit more vanilla extract (I used vanilla paste because I lurve it)
In another bowl, mix together:
2 c flour
1 tsp baking powder
1/2 tsp salt
Stir the dry into the wet. Then add:
about a half-cup or so pitted sour cherries
about a half-cup or so toasted almonds - I buy them already chopped somewhat roughly. In fact they look about like cherry pits which can be a bit disconcerting as you chomp into the muffin.
Pour the batter into muffin cups - makes about 12. Be sure to top with some of the crumble topping! Bake at 350 for 20 or so minutes.
