Mix both types of flour with baking powder, vanilla and the nuts in a bowl.
Beat the egg with the sugar, oil and buttermilk and stir into the flour mixture. Finally, carefully fold in the cherries.
Pour the batter into a muffin pan lined with paper cups and bake in a preheated oven at 175 °C for about 20-25 minutes until golden brown. Let cool in the pan for about 10 minutes, remove and let cool completely on a baking rack.
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