Door County Muffins

         Yield: 12 Servings
    Categories: Muffins, Bread

----------------------------------TOPPING----------------------------------
    1/3 c  Granulated sugar
    1/2 ts Ground cinnamon

----------------------------------MUFFINS----------------------------------
  2 1/2 c  Unbleached flour
      1 ts Baking soda
      3 ts Baking powder
    1/2 ts Ground cinnamon
        pn Salt
  1 1/3 c  Light brown sugar; firmly
           -packed
      2    Egg whites; beaten until
           -frothy
    2/3 c  Vegetable oil
      1 c  Buttermilk
      2 ts Vanilla extract
    1/4 ts Almond extract
  1 3/4 c  Frozen tart cherries;
           -lightly packed
 
  Mix topping ingredients; set aside. Grease 12 cup muffin pan lightly; use
  liners if necessary. Whisk flour, baking soda, baking powder, cinnamon,
  salt and sugar in large bowl; set aside. Whisk beaten egg whites, oil,
  buttermilk and extracts together in medium bowl. Fold frozen cherries into
  dry ingredients; add egg white mixture and fold in gently, stirring just to
  blend. Fill muffin cups, sprinkle topping over batter in each muffin cup.
  Bake 15 minutes at 400 degrees on middle rack. Reduce heat to 350 degrees
  and bake 10 to 12 minutes longer, until muffins are golden brown. Let
  muffins cool 5 minutes in pan, then transfer to wire rack. Serve warm or at
  room temperature.