Orangello muffins

They were meant to be orange muffins but we only had one orange, so in came the tangello.  These are filling and not overly sweet and a little tangier than a plain orange muffin. We doubled the recipe and made 32, otherwise they disappear too quickly and there are none for lunches.
Recipe adapted from http://annies-eats.net/2010/04/16/orange-muffins/

ingredients to make 16:
1 cup milk
½ cup freshly squeezed orange juice
½ cup sour cream
2 large eggs
225g butter, melted
3½ cups plain flour
1 cup sugar
1½ tbsp. baking powder
½ tsp. salt
Zest of 1 orange or tangello (or if doubling use zest and juice of both fruits)

Directions:
Preheat the oven to 180C.  Line muffin pans with 16 paper liners.  In a medium mixing bowl, combine the milk, orange juice, zest, sour cream, eggs and melted butter.  Whisk together to blend.  In a large mixing bowl, combine the flour, sugar, baking powder, and salt.  Stir to blend.  Pour the wet ingredients into the dry ingredients and mix just until incorporated.  

Divide the batter evenly between the prepared muffin cups - about one ice cream scoop in each.  Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean.