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Cherry Corn Muffins

1 1/4 cups all-purpose flour
3/4 cup yellow corn meal
2/3 cup dried tart cherries
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 large egg, slightly beaten
1 teaspoon vanilla extract

1. Combine flour, corn meal, cherries, sugar, baking powder and salt in a medium mixing bowl; mix well. Stir in milk, vegetable oil, egg and vanilla just until dry ingredients are moistened. Fill paper-lined muffin cups 3/4 full with batter.
2. Bake in a preheated 400*F oven 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Let cool in pan 5 minutes. Remove from pan and serve warm or at room temperature.

Makes 12 muffins.

Recipe provided courtesy of the Cherry Marketing Institute.