Cherry-Wheat Germ Muffins
1 1/2 cups all purpose flour
3/4 cup dried cherries, coarsely chopped
1/2 cup toasted wheat germ
1/2 cup dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 cup low-fat buttermilk
1/4 cup canola oil
1 large egg, lightly beaten
Preheat oven to 400 degrees F. Prepare a 12 cup muffin pan with paper liners, then coat the liners with cooking spray. In a large bowl, combine flour, wheat germ, brown sugar, baking powder, baking soda, salt, and allspice together with a whisk. Stir the dried cherries into the flour mixture. Combine the buttermilk, oil, and egg in a bowl, stirring well. Add buttermilk mixture to flour mixture, stirring just until moist. Divide batter evenly among muffin cups. Bake for 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 5 minutes in pan on a wire rack.
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