Preheat oven to 350 degrees and grease well with butter, making sure you get both top and bottom well so no muffin is left in the pan.
Put the frozen cherries in a colander and rinse them under hot water. Place the colander over a small bowl for the cherries to drain while you are mixing the other ingredients together.
In a Medium bowl mix the flour, salt and baking powder well. Set bowl aside
2 cups Gluten Free Flour Mix, 2 tsp Baking Powder, 1/4 tsp salt
beat the sugar and eggs in small bowl
2 Large eggs, 1/2 cup brown sugar
add the vanilla and oil to the eggs and sugar mixture, mix well
1/2 cup Grapeseed or Safflower Oil, 1 Tbs Vanilla extract
add the zucchini and nuts to the wet mixture and mix well
1 cup finely grated Zucchini, 1/2 cup chopped Walnuts
add the wet ingredients to the dry and mix just until blended.
Zest and Juice your lemon, and add both to the just blended mixture. As you mix it in, the texture and color will become lighter. The lemon adds just as much, if not more, to the texture as to the flavor.
1 whole lemon – zest and juiced
Gently fold in the drained cherries. This will insure your mixture is light, doesn't turn pink from your cherries, and the cherries and walnuts won't sink to the bottom.
1 cup Frozen Cherries
Fill your greased muffin tin. You will have enough batter to fill each to just below the rim.
Bake at 350 for 25 minutes, turning pan half-way through, until they are a golden brown. Let sit until they are cool. Gluten Free bakery can be gummy straight out of the oven. Once cool, the texture is much lighter.