Serves: 5
Total Calories: 400
Yield: 12 Muffins

DRY INGREDIENTS
1 1/2 cups unbleached flour
1 cup whole wheat flour
1/4 cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1 tablespoon caraway seeds
WET INGREDIENTS
1 1/4 cups buttermilk
1/2 cup hot water
1 large egg
1 tablespoon canola oil
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
GOODIES
3/4 cup dried red cherries
1/2 cup currants

1. Preheat the oven to 400°F.

2. Sift together all the dry ingredients, except the caraway seeds, in a large bowl. Add the caraway seeds and stir to combine.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the cherries and currants, and stir to combine.

4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 400
Calories from Fat: 34

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