2 Rinse orange in hot water, dry and grate peel. Cut in half and squeeze juice.
3 In a mixing bowl, blend orange zest (retain a little bit for garnish, if desired), butter, salt and sugar with a hand mixer until light and fluffy.
4 Add eggs one at a time and beat. Mix rye flour, all-purpose flour and baking powder in a bowl and stir into sugar-butter mixture. Fold in 5 tablespoons orange juice and cherries.
5 Line a muffin tin with with paper baking cups and evenly pour in batter. Bake in preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F/convection 350°F) on middle oven rack for about 25 minutes.
6 Remove muffins from oven. Allow to cool for 5 minutes in tin, then remove muffins from tin and let cool completely on a wire rack. Sprinkle to taste with reserved orange zest and serve.