Ingredients

1 cup 7-grain cereal
1 cup dried tart cherries
1/2 cup brown sugar
1/4 cup cooking oil
1-1/4 cup buttermilk
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon ground ginger (or 1 tablespoon crystalized ginger, finely chopped)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg, slightly beaten

Instructions

Line muffin cups with paper baking cups. Set aside.

Combine 7-grain cereal, dried cherries, brown sugar and oil. Pour buttermilk over mixture. Let stand 30 minutes.

In large bowl combine flour, baking powder, ginger, baking soda, salt and nutmeg. Make a well in center of dry ingredients.

Stir beaten egg into buttermilk mixture. Add buttermilk mixture to dry ingredients. Stir just until moistened. Fill muffin cups 3/4 full.

Bake in 400 degree oven about 15-18 minutes or until golden. Cool on wire rack 5 minutes. Remove from cups.

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