Cherry Muffins

3 C fresh cherries, pitted and diced
2 tsp. sugar
1 tsp. vanilla
2 tbsp.all purpose flour
2 C whole wheat pastry flour
1 1/2 C all purpose unbleached flour
2 tsp. double acting baking powder
1 tsp. salt
1 tsp. cinnamon
1/8 tsp. freshly grated nutmeg
3 egg whites
1 C milk
1 C orange juice
1/4 C oil
1/4 C applesauce
1 tsp. vanilla extract

	Drizzle 1 tsp. vanilla and 2 tsp. sugar over cherries. Stir and set aside. Toss dry
ingredients together in a bowl. Mix liquid ingredients until blended. Add liquids to dry
ingredients and stir with a fork until just blended (some lumps are normal).  Drain
cherries and pat dry with paper towels and chop coarsely. Dredge in all purpose flour.
Fold  cherries into the batter and  spoon into paper-lined muffin tins. Bake in a
preheated 400oF oven for 20-25 minutes or until a toothpick inserted in center of a
muffin comes out clean. Cool 10 minutes in tins and then completely on a wire rack.