6	cups	all-purpose flour
2	cups	granulated sugar
2	tbsp.	baking powder
2	tsp.	baking soda
2	tsp.	salt
8		eggs
2 1/2	cups	sour cream
1 1/2	cups	vegetable oil
1 1/2	cups	2% milk
4	cups	dried tart cherries
2	cups	coarsely chopped pecans

1	cup	all-purpose flour
1/2	cup	granulated sugar
1	tsp.	ground cinnamon
2	tbsp.	margarine

1. For topping, combine flour, sugar and sinnamon in a medium bowl. Cut in margarine until mixture resembles coarse crumbs; set aside.
2. For muffins: Stir together flour, sugar, baking powder, baking soda and salt; set aside.

3. Combine eggs, sour cream, oil and milk. Beat at medium speed 2 to 3 minutes, or until combined. Add flour mixture and beat just until combined. Stir in cherries and pecans.

4. Portion batter with No. 16 scoop into greased or paper-lined muffin pans (2/3 full).

5. Sprinkle crumb topping over batter. Bake in a preheated 375 degree F standard oven 18 to 20 minutes, or until light brown, Let stand 5 minutes; remove from pan. Serve warm.

Yield: 48 muffins

Nutrition information per serving: calories per muffin 280; calories from fat 120; %calories from fat 21%; total fat 14g; saturated fat 3g; cholesterol 5mg; sodium 240mg; total carbohydrates 41g; dietary fiber 2g; protein 4g.