- 1 1/2 cups rolled oats
- 1 cup white sugar, divided
- 6 lemons, juiced
- 3/4 cup wheat germ
- 1/2 cup water
- 2 teaspoons lemon zest
- 1 3/4 cups pitted and sliced fresh cherries
- 2 tablespoons white sugar
- 2 1/4 cups all-purpose flour, sifted
- 1 1/2 tablespoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger (optional)
- 3/4 cup plain Greek yogurt
- 3 extra large eggs, beaten
- 1/2 cup soybean oil
- 6 tablespoons butter, softened
- Preheat oven to 400 degrees F (200 degrees C). Line 2 muffin tins with paper liners.
- Mix oats, 1/3 cup sugar, lemon juice, wheat germ, water, and lemon zest together in a small bowl.
- Mix cherries with 2 tablespoons sugar in a small bowl.
- 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.
- Fold cherries into the batter. Divide batter evenly among muffin cups, filling each 3/4 full.
- 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.
05/21/2019
recipepes.com
fresh cherry lemon muffins, recipe
PT15M
PT1H
5
455 calories
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