Cornmeal-Cherry Muffins

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1/4 cup fresh lemon juice

3 Tbs. lemon zest

1 tsp. baking soda

4-1/2 tsp. baking powder

8 oz. (about 2 cups) chopped dried cherries

3 cups buttermilk

3 eggs

1 tsp. salt

6 oz. (12 Tbs.) unsalted butter, melted

3/4 cup sugar

15 oz. (3-1/3 cups) all-purpose flour

19 oz. (3 cups) medium (polenta-type) cornmeal

1/4 cup plus 2 Tbs. vegetable oil

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