1/2 cup unsalted butter, softened
3/4 cup sugar
2 large eggs
2 teaspoons grated lemon peel
2 tablespoons lemon juice
2 cups all-purpose flour
1 teaspoon soda
1/2 teaspoon salt
1 cup buttermilk or plain yogurt
2/3 cup chopped dried cherries
1/2 cup walnuts

Preheat oven to 400 degrees F.

Beat butter at medium speed till creamy.
Gradually add sugar, beating well. Add
eggs one at a time, beating after each.
Stir in peel and juice.

Combine flour, soda and salt. Add to
butter mixture alternately with buttermilk
or yogurt, ending with flour mixture.
Stir lightly till blended after each addition.
Gently stir in cherries and walnuts.

Spoon into  lightly greased muffin tins,
filling each 3/4 full. Bake 20 minutes
or until lightly browned. Remove
immediately.