Total Calories: 344
Yield: 12 muffins
Preheat oven to 375°. Place dried cherries (sprinkled with 2 tablespoons flour to separate them) in a food processor. Pulse to chop. In a large bowl, sift together remaining flour, baking powder, baking soda, salt, and sugar. In another bowl, lightly beat the egg. Add buttermilk, butter, lemon juice, and zest. Combine well. Add chopped cherries. Stir buttermilk mixture into flour mixture just until dry ingredients are moistened. Pour into greased muffin tins. Bake 20 minutes or until muffins are golden brown.
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