Cherry Muffins with Lemon
Serving Up Southern
all-purpose flour, divided
Juice from 1 lemon
Lemon zest from 1 lemon
Coarse sugar, optional
Preheat oven to 375 degrees.
Sprinkle dried cherries with 2 tablespoons of the flour (to separate) in a food processor and pulse to chop.
In a large bowl, sift together the remaining flour, baking powder, baking soda, salt, and sugar.
In another bowl, lightly beat the egg then add the buttermilk, butter, lemon juice and zest and combine well. Add the chopped cherries.
Stir the buttermilk mixture into the flour mixture stirring just until the dry ingredients are moistened.
Divide the batter between 12 greased muffin tins, and sprinkle the coarse sugar over the batter. Bake for 20 minutes or until muffins are golden brown.
Muffin tins will be fairly full. I've never had them overflow.