Makes about a dozen regular muffins

1-1/2 cups buttermilk

1-1/3 cups old-fashioned oats

1-1/3 cups all-purpose flour

3/4 cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt.

1/3 cup butter (5 1/3 tablespoons), cut into pieces

2 eggs

1-1/2 cups fresh cherries, pitted and coarsely chopped

1. In a small saucepan, heat buttermilk and oats just to a boil.  Remove from heat and cool completely. 

2. Heat oven to 425°.  In a large mixing bowl, mix the flour, brown sugar, baking powder, baking soda and salt. 

3. Add eggs and cooled oat mixture and stir just until blended. 

4. Fold in cherries.  Fill greased muffin tins 3/4’s full and bake until a toothpick inserted in the center of the muffin comes out mostly clean, with a few moist crumbs attached, about 15 to 18 minutes. 

5. Remove from oven and cool 10 minutes, then remove from pan.