This is a quick recipe that is easy, light in flavor, crisp with a bit of orange and the tang from the dried cherries. Definitely a winner anytime of the year.
1 stick unsalted butter, melted
1 cup whole wheat flour
1 cup all-purpose flour
1 cup sugar
1 T baking powder
1 tsp salt
1/2 cup milk
1/2 cup half and half
1 T poppy seeds
zest of an orange
1 cup dried cherries
Preheat oven to 400 and grease a 12-cup muffin pan. ( I love my gold touch pans that I got from W-S for our wedding. Cooks evenly and looks great and very easy to clean).
Mix the dry ingredients. Combine the milk and egg then add the rest of the wet ingredients. Combine the two (don’t overmix). Fold in the cherries. Bake for about 22-25 minutes until done.
Let cool (or eat warm like I did). These are great for a weekend brunch or to have one hand for a quick out-the-door-running-late breakfast during the week!
These were taken from Tyler Florence’s Real Kitchen (review coming tomorrow)