1 c  All-purpose flour

      1 c  Whole-wheat flour

      1 tb Baking powder

  1 1/4 ts Ground cinnamon

    1/4 ts Ground cloves

    1/4 ts Ground nutmeg

    1/4 ts Salt

      1    Large egg

      1 c  Sour cream

      4 tb (1/2 stick) unsalted butter;

           -melted
      1 tb Frozen orange juice concentr

           -thawed
           Grated zest of 1 large orang
    1/3 c  Packed light-brown sugar

      1 tb Sugar

  Preheat the oven to 400 degrees. Butter 12 muffin cups. Sift together
  the flours, baking powder, 3/4 teaspoon of the cinnamon, the cloves,
  nutmeg, and salt. In a separate bowl, beat the egg with the sour
  cream, butter, and orange juice. Stir in the orange zest and brown
  sugar and mix well. Add the sour cream mixture to the dry ingredients
  and stir until just combined. Fill the prepared muffin cups about
  three-fourths full. Combine the sugar with the remaining 1/2 teaspoon
  cinnamon and sprinkle over the muffins. Bake in the preheated oven
  for 20 to 25 minutes or until lightly browned and springy to the
  touch. Allow the muffins to stand for 5 minutes before turning them
  out onto a wire rack to cool. Serve warm. Makes 12 muffins. Source:
  "An Edible Christmas" by Irena Chalmers.