Fresh Cherry Lemon Muffins

Ingredients

• 1.5 cups rolled oats
• 1 cup white sugar, divided
• 2 teaspoons lemon zest
• 6 lemons, juiced
• 0.75 cup wheat germ
• 0.5 cup water
• 1.75 cups pitted and sliced fresh cherries
• 2 tablespoons white sugar
• 2.25 cups all-purpose flour, sifted
• 1.5 tablespoons baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground ginger
• 0.75 cup plain Greek yogurt
• 3 extra large eggs, beaten
• 0.5 cup soybean oil
• 6 tablespoons butter, softened

Steps

1. Preheat the oven to 400 degrees F (200 degrees C). Line two 12-cup muffin tins with paper liners.
2. Combine oats, ⅓ cup sugar, lemon zest, lemon juice, wheat germ, and water in a bowl; set aside. Stir cherries and 2 tablespoons sugar together in a separate bowl; set aside.
3. Combine remaining ⅔ cup sugar, flour, baking powder, cinnamon, and ginger in a large bowl; stir in oat mixture. Stir in yogurt, eggs, oil, and butter until batter is thick and smooth. Fold cherries into batter.
4. Divide batter among the prepared muffin cups, filling each ¾ full.
5. Bake in the preheated oven until golden and a toothpick inserted into centers comes out clean, 18 to 20 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.