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.