7 Grain Cereal Muffins

Grease sixteen 2-1/2-inch muffin cups; OR line standard muffin tins with paper bake cups. Set aside.

In a medium bowl combine seven-grain cereal, dried cherries, brown sugar, and oil. Pour buttermilk over mixture; let stand for 30 minutes.

Meanwhile, in a large bowl combine whole wheat flour, baking powder, ginger, baking soda, salt, and nutmeg. Make a well in the center of dry mixture; set aside.

Stir beaten egg into buttermilk mixture. Add buttermilk mixture all at once to dry ingredients. Stir just until moistened.

Fill the muffin cups three-fourths full of batter. Bake in a 400 degrees F oven about 15 to 18 minutes. or until golden. Cool on a wire rack 5 minutes. Remove from cups; serve immediately.