Cherry Muffins

2 cups all-purpose flour

2/3 cup sugar

2 tsp baking powder

1/4 tsp salt

1 Tbsp lemon zest

1 egg

3/4 cup milk

1/3 cup canola oil

1 tsp vanilla extract

14.5 oz (411g) can red tart cherries, drained

Preheat oven to 375F and place paper liners into 12-cup muffin pan.

In a medium bowl, mix together dry ingredients (flour, sugar, bp, salt and lemon zest) and set aside. In a large bowl whisk egg, milk, oil and vanilla. Gradually add the flour mixture to the wet ingredients, constantly whisking until all ingredients are well combined. Do not overmix. Fold in drained cherries. Fill the muffin cups to the top and bake for 25-30 minutes or until nice and brown.

Yield: 12 muffins.