1 c Butter or marjarine,softened
1 c Sugar
2 lg Eggs
1 ts Vanilla extract
3 c Cake flour, sifted
1 ts Baking soda
1 ts Baking powder
3/4 c Buttermilk
1/2 c Golden raisins
1 1/2 tb Grated orange rind
3 tb FRESH squeezed orange juice
-ORANGE SYRUP-
1 1/2 c Sugar
1 c Light corn syrup
3/4 c Fresh orange juice
Source: Southern Living Magazine 1/97
BEAT butter at medium speed with an electric mixer until fluffy. Gradually
add sugar, beating well. Add eggs, 1 at a time, beating after each additio.
Add vanilla, mixing well.
COMBINE flour, baking soda, and baking powder; add to butter mixture
alternately with buttermilk, beginning and ending with flour mixture.
STIR in raisins, grated orange rind, and juice.
SPOON batter into greased and floured miniature (1 3/4-inch) muffin pans,
filling two-thirds full.
BAKE at 350 degrees F. for 12 minutes or until light golden. Remove from
pans immediately; dip tops into Orange Syrup. Cool completely on wire
racks.
ORANGE SYRUP: Combine all ingredients in a large bowl, stirring well. Cover
and chill at least 2 hours or until sugar dissolves. Stir well before
using. Yields: 2 1/2 cups
From the recipe files of suzy@gannett.infi.net
Yields
6 Dozen-mini
