Preheat oven to 375 F. Lightly spray 12-cup muffin pans with non-fat cooking spray.
In a large bowl, combine both flours, 3/4 cup of sugar, baking soda and salt. Whisk to combine, set aside.
In a medium bowl, whisk the egg substitute, milk and both extracts until frothy. Whisk in the melted butter.
Place partially thawed cherries in a mini food processor and process until smooth.
Make a well in the dry ingredients and pour in the wet ingredients. Fold together until just combined.
Distribute batter among muffin cups. Add a heaping 1/2 teaspoon of processed cherries to the top of each muffin. Use a butter knife or the handle of your teaspoon to swirl the fruit into the batter. Don’t over swirl it, that’s called mixing. :) Just a few turns back and forth is enough.
Using the remaining 3 tablespoons of sugar, sprinkle the tops of the muffin batter.
Bake for 17-19 minutes, then remove to a wire rack to cool for ten minutes. Carefully remove each muffin and place on a cooling rack to cool completely.
Notes
*Leave the fruit out long enough to soften them a little, but not long enough for them to be lying in a pool of their own juice. You may substitute other frozen fruits such as strawberries, peaches, mixed berries or blueberries. You can also use fresh fruit.