A spectacular muffin recipe for a frosty winter morning. The grated rind and juice of navel oranges will add a wonderfully zesty flavor that will remind you of the upcoming spring and summer months. Serve with a cup of tea or hot chocolate and let your smile shine through! 

Butter (for the pan)

2 cups all-purpose flour

2/3 cup whole wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup light brown sugar

Juice of 2 small navel oranges

Grated rind of 1 navel orange

2/3 cup milk

1/2 cup (1 stick) unsalted butter, melted and cooled

2 eggs

1 cup dried cherries, coarsely chopped

2 teaspoons granulated sugar mixed with 1/2 teaspoon ground cinnamon

1. Set the oven at 400*F. Butter a 12-cup muffin pan.

2. In large bowl, combine the all-purpose and whole wheat flours, baking powder, baking soda, and salt.

3. Whisk to blend them. Stir in the brown sugar.

4. In 4-cup measuring cup, combine the orange juice and rind.

5. Pour in enough of the milk to reach the 1 1/2 cup mark.

6. Add the butter and eggs. With a fork, beat to combine them.

7. Using a wooden spoon, stir the orange juice mixture into the flour mixture using a few quick strokes. They should be just combined. Gently fold in dried cherries.

8. With a soup spoon, divide the batter among the 12 muffins cups. Sprinkle with the sugar-cinnamon mixture.

9. Bake muffins for 20 minutes until firm to the touch and lightly golden on top.

Recipe and photo courtesy of The Boston Globe. Recipe published 12/30/09.

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