1 cup sour cream
1 1/2 teaspoons finely grated orange zest
1/4 cup fresh orange juice
1 large egg
1/3 cup light brown sugar, firmly packed
1/4 cup granulated sugar
1/4 cup unsalted butter, melted and cooled
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups (about 6 ounces) dried red cherries

In a small bowl whisk together sour cream, zest, orange juice, egg, sugars
and butter until mixture is combined well.
In another bowl whisk together flour, baking powder, soda, salt and cinnamon. Add sour cream mixture stirring until batter is just combined.
Stir in cherries.
Divide batter among 12 well-buttered 1/2-cup muffins tins. Bake 15 to 20 minutes at 400 degrees F. or until they are golden and tester comes out clean. Let muffins cool in tins on rack 2 minutes and turn them out onto a rack to cool completely. Makes 12 muffins.