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Cherry Almond Muffins 1 cup sugar 1/2 cup margarine 3 eggs 1 1/4 cup all-purpose flour 1/2 cup soy flour 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1 Tbs plus 1 tsp almond extract 3/4 cup vanilla soymilk 3/4 cup (3.5 ounce bag) dried cherries Preheat oven to 375°F. Cream sugar and margarine in a large bowl until light and fluffy. Add eggs and beat well. In a separate bowl, whisk together flours, baking powder, baking soda and salt. Add to creamed mixture alternately with almond extract and soymilk. Stir until combined. Fold in dried cherries. Pour batter into greased or paper-lined muffin pan. Bake 20 - 25 minutes or until toothpick inserted in middle comes out clean. Yield: 12 muffins. Serving size: 1 muffin. Per serving: 264 calories, 9.5 g fat, 2 g sat fat, 5 g protein, 38 g carbohydrate, 303 mg sodium, 53 mg cholesterol. . . .