Orange-Cherry Corn Muffins

I love mini-muffins. These are great for a quick pick-me-up or even for a breakfast on the go. I made a whole batch of them and have them in an airtight container for the week. They're not very sweet though. If you're wanting a dessert muffin - make cupcakes!

Morning pick-me-up
Eat a handful at a time
Great with a mocha!

Ingredients:

Nonstick spray
1 c unbleached all-purpose flour
1 c cornmeal
1/4 tsp salt
1 1/2 tsp baking powder
1/8 tsp baking soda
1/3 c sugar
1 Tbsp grated orange zest
1/2 c orange juice
1/2 c buttermilk
1 large egg
1/2 tsp vanilla extract
4 Tbsp (1/2 stick) unsalted butter, melted
1 1/2 c cherries (fresh or frozen, undefrosted), pitted and sliced, or 1 c dried cherries

1. Preheat the oven to 400 F. Lightly spray mini muffin tray with nonstick spray.
2. Combine the flour, cornmeal, salt, baking powder, baking soda, sugar, and orange zest in a medium-sized bowl.
3. Measure the orane juice and buttermilk into a 2-cup liquid measure. Add the egg and vanilla, and beat gently with a fork or a small whisk until smooth.
4. Slowly pour this mixture, plus teh melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl. When it is almost all mixed, add the cherries, then complete the mixing with a few swift strokes until the dry ingredients are all moistened. Don't over-mix; a few lumps are okay.
5. Spoon the batter into the prepared muffin cups.
   
6. Bake in the midde of the oven for 15 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.

* You can make regular sized muffins too. Just bake them for 20 to 25 minutes.
* You don't have to wait 30 minutes before serving. I waited a mere 3 minutes.

Recipe taken from Mollie Katzen's Book Sunlight Cafe.