Dried Cherry Muffins (quantity recipe)
Source: Cherry Marketing Institute
Yield: 48 muffins

Muffins:
6 cups 1 pound (8 ounces) all-purpose flour
2 cups (14- 1/4 ounces) sugar, granulated
2 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons salt
8 (14 ounces) eggs
2 1/2 cups (1 pound 4 ounces) sour cream
1 1/2 cups (12 ounces) vegetable oil
1 1/2 cups (12 ounces) milk, 2%
4 cups (1 pound 2 ounces) dried tart cherries
2 cups (8 ounces) pecans, chopped coarsely

Topping:
1 cup (4 ounces) all-purpose flour
1/2 cup (3 1/2 ounces) sugar, granulated
1 teaspoon ground cinnamon
2 tablespoons (1 ounce) margarine

1. For topping: combine flour, sugar and cinnamon in a medium bowl. Cut in margarine until mixture resembles coarse crumbs; set aside.

2. For muffins: Stir together flour, sugar, baking powder, baking soda and salt; set aside.

3. Combine eggs, sour cream, oil and milk. Beat at medium speed 2 to 3 minutes, or until combined. Add flour mixture and beat just until combined. Stir in cherries and pecans.

4. Portion batter with No. 16 scoop into greased or paper-lined muffin pans (2/3 full).

5. Sprinkle crumb topping over batter. Bake in a preheated 375-degree F standard oven 18 to 20 minutes, or until light brown. Let stand 5 minutes; remove from pan. Serve warm.

NUTRITIONAL INFORMATION: Calories per muffin 280; Calories from Fat 120; % Calories from Fat 21%; Total Fat 14g; Saturated Fat 3g; Cholesterol 5mg; Sodium 240mg; Total Carbohydrates 41g; Dietary Fiber 2g; Protein 4g.