Flathead Cherry Muffns or Quickbread

I can never find good cherry muffin recipes, largely because cherry season is so short, but during the Flathead cherry season, I overbuy cherries and want to make them into uncomplicated baked goods. One way to do that is with quick breads or muffins. We like muffins because of their versatility. Here's a muffin recipe I developed for cherries. It can be easily made lactose free by using margarine instead of butter.

3 cups fresh, sweet red cherries (from the Flathead or Paradise, Montana is the best)
1 1/2 sticks margarine or butter
1/2 tsp salt
1 cup sugar
2 extra large eggs
1 tsp nutmeg
1 tsp vanilla
2 tsp baking powder
2 1/2 cups flour

1. Preheat oven to 375.
2. Wash cherries, remove stems and pit. You can easily pit the cherries with a hand held cherry pitter. Set aside.
3. In a mixing bowl, cream butter, salt, sugar and eggs.
4. Add nutmeg, vanilla and baking powder. Mix well.
5. Add cherries and mix, allowing the blender to crush the cherries.
6. Add flour a half cup at a time. Mix well.
7. Line muffin cups with liners.
8. Fill to about 3/4 to top and bake for 30 minutes or until wooden toothpick comes out clean in center.

Makes about 16 to 18 muffins.