1 1/4c sugar
3c flour
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 Tbsp Lemon peel finely chopped(optional)
3 Tbsp poppyseeds (optional)
1 Egg 
1 1/4c Milk
1/2 c Lemon Juice 
1/4c melted butter
1c cherries

Fresh cherries cut in half are nicest, but frozen or canned or dried will do (strain away extra liquid).

Mix dry ingredients, add liquids, add cherries last so they maintain their shape.
The mixture will rise because of the lemon and baking soda, becoming quite fluffy.

Spoon mixture into mini-muffin tray (or large muffin tray) and then sprinkle top liberally with extra sugar. 

Bake for 20-25 minutes at 375 degrees F. The sugar on top will make the outside kind of crunchy and the cherries will keep the insides moist.