2 cups GF flour mix (rice, tapioca, potato)
1/2 tsp salt
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp xanthan gum
1 Tbsp grated lemon zest
2/3 cup sugar
1 cup ricotta cheese
1 cup buttermilk (I used Kefir)
2 eggs
1 Tbsp lemon juice
1 Tbsp vanilla
6 Tbsp butter, melted
1 1/2 cups frozen or fresh cherries ( I chopped mine up frozen with a food processor.)

Combine the flour, salt, baking powder, soda, lemon zest, and sugar in medium bowl. In a separate bowl beat together ricotta, buttermilk, and eggs; then add vanilla and lemon juice. Pour ricotta mixture along with cherries into dry ingredients. (My kids don’t love it when there are large fruit chunks in their muffins, so I chopped them into smaller bits with my food processor while they were frozen. They should also be added to the batter while frozen. Trader Joes carries a bag of frozen cherries. I could not find them at the “regular” grocery store.) Stir together, but don’t overmix. Spoon batter into greased or lined muffin tins 2/3 full. Bake 20-25 minutes at 350*. Makes 10-12 muffins. Recipe doubles easily….we can’t get away with making a mere dozen anymore! 🙂