For the prep:

Cup of Yum
1. Preheat oven to 400 degrees. Spray a 12-cup muffin tin (for large muffins) generously with non-stick spray, taking care to spray the areas around the top of each cup as well, so that when the muffins rise up, they won’t stick to the pan. You can also make 16-18 smaller muffins if you prefer.
2. Place the cherries in a medium-size heat-safe bowl and cover them with boiling water. (I boil a cup of water in my microwave.) Allow the cherries to sit for 10 minutes to plump up then drain well and pat off any excess water with a paper towel. Roughly chop the cherries by running a large, sharp knife through them a few times. Set aside.

For the muffins:

1. Whisk together oil, sugar and eggs in a medium-large bowl until smooth. Add molasses, buttermilk and vanilla. Stir until well combined.
2. Sprinkle baking powder and baking soda over the top of the egg mixture and stir to combine.
3. Add the flour and wheat bran and stir just until the dry ingredients are incorporated, don’t over-mix.
4. Fold in the chopped cherries and the almonds.
5. Scoop the batter into the prepared muffin tin cups, filling almost to the top for 12 large muffins or ⅔ full for 16-18 smaller muffins. Sprinkle a few extra chopped cherries and almonds over the top of each, if desired, and press them slightly into the batter.
6. Bake for 5 minutes, then reduce the heat to 375˚F and bake for another 10-15 minutes until the tops are firm to the touch and a toothpick inserted into the center comes out clean.
7. Allow to sit in muffin tin for 5 minutes, then remove to a cool rack.

For the glaze:

1. While the muffins are cooling, combine butter and honey in a small microwave-safe bowl. Microwave on high power for 30-40 seconds until the butter is melted. Stir well until smooth.
2. Lightly brush the butter mixture over the tops and sides of the warm muffins. For a thicker glaze, double the butter and honey.
3. Store in an airtight container. They will keep well for 2-3 days. These muffins also freeze well.