Whole Wheat Ginger-Orange Muffins

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 2/3 cup sugar
• 2 teaspoons ground ginger
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup minced crystallized ginger
• 1 tablespoon grated orange peel
• 7 tablespoons unsalted butter, melted and cooled to lukewarm
• 1/3 cup sour cream
• 1/3 cup fresh orange juice
• 2 eggs, room temperature

1. Preheat oven to 400 degrees.
2. Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
3. Mix first 7 ingredients in large bowl; stir in crystalized ginger and orange peel.
4. Whisk butter,sour cream.orange juice and eggs in medium bowl.
5. Make well in center of dry ingredients;add butter mixture to well, stir until.
6. just blended (batter will be lumpy).
7. Spoon batter into prepared cups,filling each 3/4 full.
8. Bake until muffins are golden brown and tester inserted in center comes out clean, 20 to 25 minutes.
9. Cool 5 minutes, turn out of pan.
10. Serve warm or at room temperature.

allpurpose flour, whole wheat flour, sugar, ground ginger, baking powder, baking soda, salt, ginger, unsalted butter, sour cream, orange juice, eggs

Taken from www.food.com/recipe/whole-wheat-ginger-orange-muffins-374025 (may not work)