These were meant to be cherry-orange muffins, but because they didn't quite have the orangey oomph! I was going for, they're merely cherry(-orange) muffins. They still taste good, though!
In a small bowl, combine
1 1/2 cup whole-wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 Tablespoon dried orange peel
1 cup dried cherries, coarsely chopped
NB: I used dried bing cherries.
In a larger bowl, combine
8 oz. okara
1/2 cup sugar
1/2 cup orange juice
1 Tablespoon lemon juice
1 tsp. vanilla
and whisk thoroughly.
Add the flour mixture from the first bowl to the wet ingredients in the second bowl, and mix until just combined.
Fill the cups of a lightly oiled 12-muffin tin with the batter. Bake at 350 degrees Fahrenheit for 20 minutes.
Verdict: I liked these, but they might further benefit from one or two tablespoons of vegetable oil. Also, next time I might use orange extract to amp up the intended orange flavor. (It's also possible that these weren't as orangey as I wanted them to be because my jar of dried orange peel is quite old, and might have lost some of its potency. Your mileage may vary.)