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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.