Cherries 'n cream muffins

Ingredients Pounds Ozs. Method DOUGH       Flour, all purpose 4 12 Combine, mix well Brown sugar 1 10   Granulated sugar   13   Baking powder   2   Salt   1           Milk (2 quarts) 4 4 Combine, mix well. Add to flour mixture. Vegetable oil (l quart) 1 12 Mix until ingredients are moist. Eggs, whole, lightly beaten   14   Almond extract   2-2/3           Tart cherries, frozen, unsweetened 3   Chop while frozen. Add to batter and mix.         TOPPING       Almond, slivered   9 Combine. Granulated sugar   2   Total appr. wt. 18 2

Instructions: Portion batter with a No. 16 scoop into greased muffin pans. Sprinkle about 1 tsp. of the almond/sugar mixture over each muffin. Bake at 350° F for 25 minutes, or until golden brown. Cool in pans for five minutes. Remove muffins from the pans, and finish cooling on wire racks.

Yields about 96 muffins.