Fresh Cherry Lemon Muffins

The perfect seasonal summer muffin: moist, filling, sweet, and tart. Great for breakfast with a cup of coffee, tea, or milk… or as a snack. Hope you enjoy!

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Line 2 muffin tins with paper liners.

Step: 2

Mix oats, 1/3 cup sugar, lemon juice, wheat germ, water, and lemon zest together in a small bowl.

Step: 3

Mix cherries with 2 tablespoons sugar in a small bowl.

Step: 4

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.

Step: 5

Fold cherries into the batter. Divide batter evenly among muffin cups, filling each 3/4 full.

Step: 6

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.

Per Serving: 207 calories; protein 4.2g; carbohydrates 27g; fat 9.7g; cholesterol 36mg; sodium 127.3mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.