Cherry Surprise Muffins

2/3 c. cherry pie filling

1/2 c. old fashioned oats

1/4 c. flour

1/4 c. brown sugar, packed

1/4 t. cinnamon

2 T. cold butter, diced

3/4 c. milk

1/4 c. canola oil

1 egg

zest of 1 small lemon

1 1/4 c. flour

3/4 c. white whole wheat flour

1/2 c. sugar

2 t. baking powder

pinch of salt


Place oats, 1/4 c. flour, brown sugar, cinnamon and butter into a food processor and pulse until crumbly.  Set aside.


Whisk together the milk, oil, egg and lemon zest in a small bowl.  In a large bowl, combine the flours, sugar, baking powder and salt.  Add the milk mixture to the flour mixture all at once and stir just until combined.


Line a 12  hole cupcake tin with paper cups.  Fill each cup half way with the batter.  Place a dollop of cherry pie filling in the center of each, avoiding the edges.  Sprinkle the streusel over the cherries and muffin batter, creating a thin layer.  Top with remaining batter and sprinkle with remaining streusel.


Bake in a preheated 400* oven for 18-22 minutes, until golden brown and a skewer inserted in the center removes cleanly.