Cherry Almond Muffins

• 2 cups whole wheat flour
• 1/4 cup Splenda sugar substitute or 1/4 cup sugar
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon cinnamon
• 3 large egg whites
• 1 cup plain nonfat yogurt
• 2 1/2 teaspoons almond extract
• 1 cup maraschino cherry, drained and halved
• 1/3 cup sliced almonds (unblanched or blanched)
• cooking spray

1. Preheat oven to 350u0b0F
2. Lightly spray muffin tins with cooking spray. (You can also use liners but the direct contact with the pan gives the exterior a crisper exterior.)
3. In a large bowl combine the flour, Splenda, sugar, cinnamon, baking powder and baking soda.
4. In a medium bowl, beat egg whites until they are well-frothed but not stiff. If you have meringue, you've gone to far. Add the yogurt and almond extract and beat a few more seconds.
5. Add the liquid mixture to the dry ingredients, mix until just combined. Over mixing will result in some tough puck-like muffins. Gently fold in the cherries and almonds.
6. Fill muffin cups two-thirds full and bake for 18-20 minutes. A toothpick inserted in the center of a muffin should come out clean.
7. Serve warm. I like mine with Brummel and Brown spread.
8. Enjoy!

whole wheat flour, splenda sugar substitute, sugar, baking powder, baking soda, cinnamon, egg whites, nonfat yogurt, almond, maraschino cherry, almonds, cooking spray

Taken from www.food.com/recipe/cherry-almond-muffins-134040 (may not work)