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.