2 C. flour

1/2 t. salt

1/4 C. sugar
 
2 t. baking powder

2 large eggs

1 t. vanilla

1/2 C. sweet butter melted and cooled or 1/2 cup vegetable oil

3/4 C. milk

1 C. (4 oz.) dried sour cherries or dried cranberries work as well

1 C. coarsely chopped pecans

Grated rind of 1 lemon

Preheat oven to 400° F. Lightly grease 12 muffin cups. In a large bowl, combine flour, salt, sugar and baking powder. In another bowl, combine the eggs, vanilla, butter or oil, and milk and mix well. Pour the egg mixture into the flour mixture, add the cherries, pecans and lemon rind and mix gently until just blended. Spoon into muffin cups, sprinkle with granulated sugar.

Bake 15-20 minutes until golden and cake tester comes out clean.