Makes 12 muffins.
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup canola oil
1 egg, lightly beaten
1 cup orange juice (about 2 oranges if using freshly squeezed)
1 tablespoon navel orange zest (about 1 orange)
2 teaspoons fresh minced ginger
3 tablespoons honey
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1/2 cup coarsely chopped toasted pecans
Place rack in center of oven and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together oil, egg, and juice. Add the orange zest, ginger, honey, and vanilla, and whisk until just combined. Add to the flour mixture and stir quickly until well combined. Fold in the pecans. Spoon the batter evenly into the 12 molds.
Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.