Preparation:
In a bowl, combine the first seven ingredients. Combine egg yolks and vanilla; stir into dry ingredients. In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased and floured muffin cups two thirds full. Cover muffin tin tightly with heavy duty aluminum foil. Bake at 275 for 1 hour. Uncover, top with cherries. Bake 5 minutes longer or until toothpick inserted near center comes out clean. Cool for 5 minutes. Run a knife around the edges of each cup; remove to a wire rack to cool completely. |
