Sour Cherry Muffins

Makes 18 muffins

3/4 C Buttermilk, I used coconut milk and added 1 TBSP of  Lemon Juice.
1/4 C Water
2/3 C Canola Oil
1 Egg
Zest of a Lemon
2 C Flour
1 C Sugar
1 TSP of Baking Powder
2 C Fresh Sour Cherries, Washed and Pitted
2 TBSP of Sugar in the Raw Sugar, Optional

1. Preheat oven 350 degrees fahrenheit and line muffin tins with 18 wrappers.

2. In a medium bowl, first mix buttermilk/milk and lemon mixture, water, oil, and egg.

3. Next mix in one at a time lemon zest, flour, sugar, and baking powder.

4. Once all ingredients and mixed well. Now you can fold in the cherries.

5. Then you will fill the wrappers a 2/3 of the way full of batter and top with raw sugar.

6. Bake for 25 or until the muffin come out toothpick clean.

7. Once done, let it cool on wire rack and finally enjoy once cooled.