I have lots and lots of fruit that I know I'm not going to be able to consume before it goes bad. I want to make some fruit muffins. I was thinking of using the more sour cherries we got in them. However, every recipe I look at calls for dehydrated fruit. My guess is, if I use fresh it's 1) more moist and will throw off the batter and 2) the flavor won't be as intense. Should I attempt to use my fresh fruit in muffins or should I bake something else?