1 C. dried cherries, pitted

1 C. low-fat buttermilk

1-3/4 C. unbleached, all-purpose flour

2 t. baking powder

1 t. baking soda

1/8 t. salt

3/4 C. sugar

1/2 C. egg substitute

1/2 C. unsweetened applesauce

1/2 t. almond extract

Combine the cherries and buttermilk in a small bowl, and set aside to soak for 30 minutes.

Preheat the oven to 350° F. Spray 18 muffin cups with nonstick spray or line them with paper liners and set aside.

In a large bowl, sift together the flour, baking powder, baking soda, salt and sugar.

In a measuring cup, combine the egg substitute, applesauce and almond extract.

Make a well in the center of the dry ingredients, and spoon the buttermilk and cherries into it.

Then add the egg-substitute mixture. Mix until thoroughly blended, but do not overmix.

Fill the prepared muffin cups two-thirds full with batter, and bake for 18 to 20 minutes in the preheated oven, or until the top springs back when touched lightly with a fingertip. Transfer to a wire rack to cool.

Nutritional value per serving: 115 calories; trace of fat; trace of cholesterol; 156 milligrams sodium; 26 grams carbohydrates; 2 grams protein; 1 gram fiber.