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.

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