Carol L. Cain
Orange Muffins
From: nate@grmail.Central.Sun.COM (Nate McConnell FE/SSE Grand Rapids) 36 miniatures 1 cup sugar Mix sugar and orange juice. Set juice of one orange aside for dipping after muffins (about 1/2 cup) are cooked. Cream butter and sugar. 1/2 cup butter Add sour cream alternately with 1 cup sugar the dry ingredients. Fold in orange 3/4 cup sour cream rind, raisin and nuts. This is a 2 cups flour, sifted stiff batter. Use well greased 1 teaspoon baking soda muffin tins that are small so that 1 teaspoon salt these are bite-sized. Bake at 375 1 teaspoon grated orange rind degrees for 12 to 15 minutes. While 1/2 cup raisins still warm, dip them in the sugar- 1/2 cup chopped nuts orange juice mixture. Cool on a wire rack.