Fresh cherry lemon muffins

    These fruit muffins are made with oats and wheatgerm and are packed with fresh cherries and lemon zest.

    1 person made this

    Serves: 24 

    • 120g oats
    • 200g caster sugar, divided
    • 6 lemons, juiced
    • 85g wheatgerm
    • 120ml water
    • 2 teaspoons lemon zest
    • 250g pitted and sliced fresh cherries
    • 2 tablespoons caster sugar
    • 275g plain flour, sifted
    • 1 1/2 tablespoons baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger (optional)
    • 150g plain Greek yogurt
    • 3 extra large eggs, beaten
    • 120ml vegetable oil
    • 85g butter, softened

    Prep:30min  ›  Cook:18min  ›  Extra time:5min cooling  ›  Ready in:53min 

    1. Preheat oven to 200 C / Gas 6. Line 2 muffin tins with paper cases.
    2. Mix oats, 60g caster sugar, lemon juice, wheatgerm, water and lemon zest together in a small bowl.
    3. Mix cherries with 2 tablespoons caster sugar in a small bowl.
    4. Combine remaining caster sugar, flour, baking powder, cinnamon and ginger in a large bowl. Stir in oat mixture. Mix in yogurt, eggs, oil and butter until muffin mixture is thick and smooth.
    5. Fold cherries into the mixture. Divide muffin mixture evenly among paper cases, filling each 3/4 full.
    6. Bake in the preheated oven until tops start to brown and a skewer inserted into the centre comes out clean, 18 to 20 minutes. Cool in the tins for 5 minutes before transferring to a wire rack to cool.

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