Instructions: Preheat oven to 350
degrees; coat muffin cups with nonstick cooking spray. To make the topping,
combine the sugar and walnuts until crumbly; set aside. Combine the whole wheat
flour, rice flour or cornmeal, sugar, baking powder and baking soda; stir to mix
well. Add the yogurt, vanilla extract and egg whites; stir just until the dry
ingredients are moistened. Fold in the cherries. Fill the muffin cups 3/4 full
with the batter. Sprinkle the topping over the batter. Bake for 15 to 18 minutes, or just until a toothpick inserted in the center comes out clean.

Remove the muffin tin from the oven and allow it to sit for 5 minutes before
removing the muffins. Serve warm or at room temperature. Penny Halsey

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