I’ve had this recipe for a long time, but have never prepared them. I like the recipe because I think
the fresh chopped oranges, orange sugar/butter would definitely give them a very “orangey” flavor.
Maybe you could try it with lemon. HTH


*Orange Sugar:
grated zest from 3 large oranges
¾ teaspoon cinnamon
2 cups granulated sugar

Place the zest, cinnamon and sugar in a food processor or blender. Process
until thoroughly mixed. Store in an airtight container in the refrigerator.


*Orange/Honey Butter:
½ cup butter, softened
¼ cup honey
1 tablespoon grated orange zest

In a small bowl combine the butter, honey and zest. Mix until well blended.
Cover and refrigerate for at least two hours.


(makes about 1½ dozen)
½ cup butter, softened
*1¼ cups orange sugar, divided
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk
½ cup golden raisins, plumped
½ cup fresh orange, diced
1 tablespoon butter, melted
*orange honey butter

Preheat oven to 350* degrees. Grease and flour muffin tins.

In a large bowl, cream together the butter and 1 cup of the orange sugar until
smooth. Add the eggs and beat until fluffy. Set aside.

In another bowl, sift together the flour, baking powder and the soda. Add the
mixture to the creamed mixture alternately with the buttermilk, beginning and
ending with the flour mixture, and beating after each addition until well blended.
Fold in the raisins and orange.

Fill each muffin cup 2/3 full with the batter and bake about 15-18 minutes or until
a tester comes out clean. Remove from the oven, place the pan on a wire rack and
let them cool slightly.

While the muffins are still warm, brush the tops lightly with melted orange butter
and sprinkle with orange sugar. Serve the remaining orange butter as a spread
for the muffins.

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