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Cherry Almond Muffins

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 Tbsp almond extract -- plus
1 tsp almond extract
3/4 cup vanilla soymilk
3/4 cup dried cherries -- (3.5 ounce bag)

Preheat oven to 375F. 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.

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