1 cup dried cherries, pitted
1 cup low-fat buttermilk
1 3/4 cups unbleached, all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
3/4 cup granulated sugar
1/2 cup egg substitute
1/2 cup unsweetened applesauce
1/2 teaspoon almond extract

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

Preheat the oven to 350 degrees 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