Orange Coriander Cherry Muffins

• 21/2 cups whole wheat pastry flour
• 1/2 cups unrefined, granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoons baking soda
• 1/4 teaspoons salt
• 1/4 + ? teaspoons ground coriander
• 1/4 + ? teaspoons ground cardamom
• 1/4 teaspoons (scant) cinnamon
• zest of two Pixie tangerines
• the juice of one of those tangerines
• 1 stick butter, melted
• 1 egg, lightly beaten
• 1/2 cups buttermilk
• 1/2 cups unsweetened applesauce
• 1/2 cups dried cherries, coarsely chopped

1. Preheat oven to 375, and grease a 12-cup muffin pan.
2. In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, coriander, cardamom, and cinnamon. Set aside.
3. 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.
4. Drop batter into all 12 cups of the muffin pan and bake 17 minutes, or until golden and firm.

whole wheat pastry flour, sugar, baking powder, ubc, ubc, ubc , ubc , ubc, zest of two pixie tangerines, tangerines, butter, egg, buttermilk, unsweetened applesauce, dried cherries

Taken from food52.com/recipes/17094-orange-coriander-cherry-muffins (may not work)