Muffin…In Great Britain, a muffin is a traditional light-textured roll, round and flat, which is made with yeast dough. Muffins are usually enjoyed in the winter - split, toasted, buttered, and served hot for tea, and sometimes with jam. In the Victorian era muffins were bought in the street from sellers who carried trays of them on their heads, ringing a handbell to call their wares. In North America muffins are entirely different. The raising (leavening) agent is baking powder and the muffins are cooked in deep patty (muffin) tins. Cornmeal and bran are sometimes substituted for some of the flour.”
—Larousse Gastronomique, Jenifer Harvey Lang editor [Crown:New York] 1988 (p. 703)

Valerie’s Orange Muffins
Our favorite muffin receipe was given to me many years ago from my friend Valerie Leach. The recipe uses a whole orange and it is quick and easy and always turns out moist and delicious.
Pulse in a food processor:
 1 small orange(quartered and seeds removed)
 ½ cup orange juice or buttermilk
 1 cup of any dried fruit (dates, apricots, mango, cranberries..)
 1 egg
 ½ cup butter melted
Combine dry ingredients:
 1–½ cups flour
 1 tsp. baking soda
 1 tsp. baking powder 
 1 tsp. salt
 ¾ cup sugar
Lightly stir orange mixture into dry ingredients. Do not over mix.  Prepare  a muffin pan with paper baking  cups.  Fill each cup with the muffin mixture. Bake at 350 oven for approx. 25 minutes.  Makes about 6 large muffins.