How to Make It
Preheat oven to 375°. Lightly grease or line 2 (12-cup) muffin tins. In a large bowl, whisk together the flour, salt, baking powder, and sugar. Grate 2 Tbsp. of zest from the oranges, and set zest aside. Then squeeze the oranges to get 1/2 cup juice. In a medium bowl, combine the eggs, orange juice, milk, and butter. Stir the egg mixture into the flour mixture until just combined. Fold in orange zest, cherries, and rosemary. Spoon batter into muffin tins, filling three-fourths of each cup. Bake for 18 to 20 minutes or until a wooden pick inserted into the center comes out clean.
Around the Table by Martina McBride