Peppermint Muffins

Rinse lemon in hot water, pat dry and finely grate zest. Squeeze out juice. Mix egg with lemon zest, lemon juice, peppermint, vegetable oil, sugar, vanilla sugar, salt and buttermilk. Stir well. Mix flour and baking powder in a bowl. Pour wet ingredients into dry ingredients and quickly stir until fully incorporated. Fill paper liners halfway with batter, place 2 cherries in center and lightly press down with fingers. Cover with remaining batter. Bake on center rack for 20 minutes or until golden brown. Carefully remove muffins and cool on a wire rack. Serve with peppermint leaves as garnish.