Cherry-Wheat Germ Muffins

• 6.75 ounces all-purpose flour (about 1 1/2 cups)
• 3/4 cup dried cherries, coarsely chopped
• 1/2 cup toasted wheat germ
• 1/2 cup packed 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
• Cooking spray

1. Preheat oven to 400u0b0.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through allspice) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk, oil, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
3. Place 12 muffin-cup liners in muffin cups, and coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Bake at 400u0b0 for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.
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flour, dried cherries, toasted wheat germ, brown sugar, baking powder, baking soda, salt, ground allspice, lowfat buttermilk, canola oil, egg, cooking spray

Taken from www.myrecipes.com/recipe/cherry-wheat-germ-muffins (may not work)