Whole Wheat Chocolate Cherry Muffins

1. Line 12 muffin tins with paper cups. Preheat oven to 400°F.
2. In a small saucepan, melt butter over medium heat. Allow to cook without stirring for about 5 minutes, swirling every so often. When the butter foams up and turns a brownish tinge, remove from heat. Set aside.
3. Whisk buttermilk, eggs and vanilla in a small bowl. Add the slightly cooled butter and stir to combine.
4. In a separate large bowl, whisk the flours, sugar, baking powder, salt, cardamom and cocoa. Add the milk/butter mix to the dry mix and stir just enough to combine.
5. Fold in the cherries and cacao nibs.
6. Divide equally among the tins and bake for 20-25 minutes. Remove from oven and cool in the tin on a cooling rack for 10 minutes. Turn out of tin and finish cooling.
7. Store in an airtight container for 3-4 days, or freeze for 2-3 months.