Name: Fresh Cherry Lemon Muffins
Prep time: 30 min
Cook time: 30 min
Yield: 24
Ingredients: Rolled oats - 1 ½ cups; White sugar, divided - 1 cup; Lemons, juiced - 6; Wheat germ - ¾ cup; Water - ½ cup; Lemon zest - 2 teaspoons; Pitted and sliced fresh cherries - 1 ¾ cups; White sugar - 2 tablespoons; All-purpose flour, sifted - 2 ¼ cups; Baking powder - 1 ½ tablespoons; Ground cinnamon - 1 teaspoon; Ground ginger (Optional) - ½ teaspoon; Plain Greek yogurt - ¾ cup; Eggs, beaten - 3 extra large; Soybean oil - ½ cup; Butter, softened - 6 tablespoons

Ingredients for - Fresh Cherry Lemon Muffins

1. Rolled oats 1 ½ cups

2. White sugar, divided 1 cup

3. Lemons, juiced 6

4. Wheat germ ¾ cup

5. Water ½ cup

6. Lemon zest 2 teaspoons

7. Pitted and sliced fresh cherries 1 ¾ cups

8. White sugar 2 tablespoons

9. All-purpose flour, sifted 2 ¼ cups

10. Baking powder 1 ½ tablespoons

11. Ground cinnamon 1 teaspoon

12. Ground ginger (Optional) ½ teaspoon

13. Plain Greek yogurt ¾ cup

14. Eggs, beaten 3 extra large

15. Soybean oil ½ cup

16. Butter, softened 6 tablespoons

How to cook deliciously - Fresh Cherry Lemon Muffins

1 . Stage

Preheat oven to 400 degrees F (200 degrees C). Line 2 muffin tins with paper liners.

2 . Stage

Mix oats, 1/3 cup sugar, lemon juice, wheat germ, water, and lemon zest together in a small bowl.

3 . Stage

Mix cherries with 2 tablespoons sugar in a small bowl.

4 . Stage

Combine remaining 2/3 cup sugar, flour, baking powder, cinnamon, and ginger in a large bowl. Stir in oat mixture. Mix in yogurt, eggs, oil, and butter until batter is thick and smooth.

5 . Stage

Fold cherries into the batter. Divide batter evenly among muffin cups, filling each 3/4 full.

6 . Stage

Bake in the preheated oven until tops start to brown and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Cool in the tins for 5 minutes before transferring to a wire rack to cool.