Fresh Cherry Lemon Muffins

01Method

1. 1

   Heat the oven to 400°F (200°C) and line two 12-cup muffin tins with paper liners.

2. 2

   In a bowl, mix together the oats, a third of the sugar, lemon zest, lemon juice, wheat germ, and water; leave to soak. In a separate bowl, toss the cherries with the 2 tablespoons of sugar and set aside.

3. 3

   In a large bowl, whisk together the remaining sugar, flour, baking powder, cinnamon, and ginger, then stir in the oat mixture. Add the yogurt, eggs, oil, and butter, mixing until the batter is thick and uniform. Gently fold in the sugared cherries.

4. 4

   Spoon the batter into the prepared muffin cups, filling each about three-quarters of the way.

5. 5

   Bake until the tops are golden and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let the muffins rest in the tin for 5 minutes before transferring to a wire rack to cool completely.