Directions:
Pre-heat oven to 350 degrees. Generously butter muffin tin. Mix baking powder, salt, flour and cornmeal on a sheet of wax paper. In a large mixing bowl, combine milk and orange juice, set aside. In another bowl, using an electric mixer on medium speed, beat butter until it is light and fluffy. Gradually add granulated sugar and beat about 2 minutes, or until very light. Add eggs one at a time, beating each addition until completely incorporated. Add vanilla and orange zest and mix well. Using a spatula, fold in half the flour mixture, then half the milk mixture. Repeat with remaining. Fold in dried cherries. Scoop batter into prepared tin; dividing evenly. Sprinkle brown sugar over top of each muffin. Bake muffins 30 minutes or until golden. Cool on a rack for a few minutes, then un-mold and serve warm or at room temperature. Makes 12 muffins.
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