1¾ cups all-purpose flour
½ cup white sugar
1/3 cup packed light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground ginger
2 medium oranges
¼ cup orange juice
1 large egg, beaten
½ cup butter, melted
Preheat oven to 400 degrees. Spray a muffin tin (either a regular size 12 or a large size 6) with non-stick cooking spray.
In a large bowl, whisk together flour, sugars, baking powder, baking soda, cinnamon, salt and ginger until well blended.
Zest both oranges into flour mixture and mix well.
Peel oranges (and seed, if necessary) and place in blender with additional orange juice. Blend oranges and juice on high for 30 seconds, or until oranges are pureed. Add egg and butter and blend on high again for 10 seconds.
Add orange juice mixture to flour mixture and stir until dry ingredients are just moistened.
Fill muffin cups ½ full.
Bake for 18 – 22 minutes for regular muffins, 21 – 26 minutes for large muffins, or until a toothpick inserted comes out clean.
Let cool for 5 minutes and remove from tins to a rack.
If desired, drizzle with orange icing. Combine 1 cup powdered sugar with enough orange juice to create an icing that will drizzle over the muffins.