Dice the dried cherries.
Combine flour blend through salt in a large bowl and whisk well.
In a separate bowl combine the egg replacer mixture through the lemon juice and zest.
Add the wet ingredients to the dry ingredients, mixing just until moistened.
Gently fold in the diced cherries.
Pour into greased muffin tins and bake at 350 for 18-20 minutes.
Let cool on wire rack.
*Makes 18 muffins.