Thaw and drain the cherries; chop and pat dry. Heat the oven to 400 degrees. Spray 12 muffin cups with nonstick cooking spray or line with paper cups. Combine the egg substitute, sour cream, oil, milk and vanilla in a medium bowl; whisk until blended. Combine all remaining ingredients except the chopped cherries in a large bowl; stir to combine well. Add the sour cream mixture to the flour mixture; stir just until moistened. Fold in the chopped cherries. Fill the muffin cups 3/4 full. Bake the muffins for 16 to 18 minutes or until the tops spring back when lightly tapped with a finger. Cool the muffins in the pan 5 minutes; remove from the pan to cool.*1/2 cup of dried cherries may be used in place of frozen cherries, if desired.