1 (1 lb. 1 oz.) can pitted red sour cherries
2 c. sifted all purpose flour
3 tsp. double acting baking powder
1/2 c. granulated sugar
1/4 tsp. salt
1 egg
3/4 c. milk
1 tbsp. lemon juice
1/4 c. melted butter
1 tbsp. grated lemon rind

Drain 1 (1 lb. 1 oz.) can pitted red sour cherries, then pat them dry on paper toweling. Sift together 2 cups sifted all purpose flour, 3 teaspoons double acting baking powder, 1/2 cup granulated sugar and 1/4 teaspoon salt. Beat 1 egg with 3/4 cup milk; add to flour mixture, stirring until just blended. Now stir 1 tablespoon grated lemon rind and 2 tablespoons lemon juice into 1/4 cup melted butter; quickly blend into flour mixture. Mix cherries with 1 tablespoon flour until coated, then fold carefully into batter. Divide batter evenly among 12 well greased muffin cups (2 3/4 inches across top). Bake at 375 degrees 30 minutes, or until golden and puffy. Serve warm, spreading with butter or sour cream. Makes 12 muffins for morning coffee.