Ingredients
24
24 servings
- •1 ½ cups rolled oats
- •1 cup white sugar, divided
- •6 lemons, juiced
- •¾ cup wheat germ
- •½ cup water
- •2 teaspoons lemon zest
- •1 ¾ cups pitted and sliced fresh cherries
- •2 tablespoons white sugar
- •2 ¼ cups all-purpose flour, sifted
- •1 ½ tablespoons baking powder
- •1 teaspoon ground cinnamon
- •½ teaspoon ground ginger (Optional)
- •¾ cup plain Greek yogurt
- •3 extra large eggs, beaten
- •½ cup soybean oil
- •6 tablespoons butter, softened
Instructions
- 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.
Nutritional Facts
Per 24 servings
- Calories: 207
- Carbohydrate: 27g
- Fat: 10g
- Fiber: 2g
- Protein: 4g
- Sugar: 12g
Related Recipes
Fresh Cherry Muffins
Strawberry Lemon Muffins
Lemon Crumb Muffins
Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins
Lemon Muffins
Raspberry Lemon Muffins
Almond Flour Lemon Muffins
Glazed Lemon Blueberry Muffins
Fresh Strawberry Lemon Shortcake
Buttermilk-Oatmeal-Raisin Muffins
Blueberry-Lemon Muffins
