Author Notes: My family is big on muffins. I make a batch every week or so, and what we don't immediately devour, I freeze. Those don't last long. Our preferred muffin foundation is Mark Bittman's whole grain muffin recipe. I've had a blast tweaking it repeatedly over the years, and this is my most recent version.
Pixie tangerines are in season right now and are what I use in this recipe. If you don't have or can't find them, simply substitute a similarly small, sweet orange. - em-i-lis
Makes 12 muffins
- 2½ cups whole wheat pastry flour
- ½ cups unrefined, granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoons baking soda
- ¼ teaspoons salt
- ¼ + ⅛ teaspoons ground coriander
- ¼ + ⅛ teaspoons ground cardamom
- ¼ teaspoons (scant) cinnamon
- zest of two Pixie tangerines
- the juice of one of those tangerines
- 1 stick butter, melted
- 1 egg, lightly beaten
- ½ cups buttermilk
- ½ cups unsweetened applesauce
- ½ cups dried cherries, coarsely chopped
- Preheat oven to 375, and grease a 12-cup muffin pan.
- In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, coriander, cardamom, and cinnamon. Set aside.
- In a smaller bowl, whisk together the orange zest and juice, butter, egg, buttermilk and applesauce. Pour this mixture into the flour mixture and stir gently to combine. Don’t overmix. Fold in the cherries.
- Drop batter into all 12 cups of the muffin pan and bake 17 minutes, or until golden and firm.