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.
Place 12 muffin-cup liners in muffin cups, and coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Bake at 400° 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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These are delicious! I made them twice this weekend b/c my friends and family ate the first batch so quickly. I used dried cranberries and coconut oil (only b/c I didn't have dried cherries or canola oil) and they were yummy!
Very good...I had some plain yogurt to use up and added this in place of the buttermilk. I don't generally keep dark brown sugar on-hand so I used 1/4 c. each sucanat (which is quite strong) and granulated honey. I also used white whole-wheat flour (same weight) and had to supplement half the wheat germ with wheat bran, but these still turned out tender and moist. I agree that the chopping step is the most time-consuming, but otherwise the batter comes together quickly. For once I left these their intended size - which was actually decent - so that I could have two. :) These are fine on their own or would make a good side to scrambled eggs, and I would make these again.
I have made these OFTEN! I absolutely LOVE them! I make a few batches as they freeze well! 10 seconds in the microwave and you've got abrakfast on the run. My employees also devoured these, and the chai pistacho muffins as well!
Chop the cherries first, being sticky slowed down the prep time. I only had light brown sugar, so, I added 1 1/2 teaspoon molasses to the buttermilk mixture. I mixed all of the dry ingredients first then the cherries; once again because of the stickiness and worked them in with my fingers. The 13 yr old grandson just popped in on the way to the bus stop and popped a muffin in his mouth and gave a 2-thumbs up :) They are very good and are now added to my breakfast muffin rotation.
I made these this weekend. They are delicious! I didn't have toasted wheat germ and didn't go through the effort of toasting it so I used it regularly. They are very hearty and delicious. They have a taste I can't put my finger on but I love it. The cherries are a great addition. I sprinkled a little turbinado sugar on top of them but I think I need to either do more (like in the recipe for the lemon muffins) or not at all. These freeze really well, too.
These are pretty good! I only had raw wheat germ, so I tried toasting it in my toaster oven...and of course, I ended up burning it (it's amazing what a difference 30 seconds makes!) So rather than waste my entire bag of wheat germ by trying again (and again) I just used it as is, but it still came out good! Nice and hearty, and the cherries are a great addition. I put them all in the freezer and will have some great breakfasts in the coming weeks. It's up to me to eat all of them because they tasted too "health-foody" for my husband, but with him, anything that's not slathered in melted cheese and taco sauce is health food, so...who cares, more for me!
I only had about a half a cup of cherries. I am. So sad about that because every time I bite into one in my muffin, it is so good. These are wonderful. I just wish they would post the nutrition information.
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