Yield: 6 Dozen-mini
|1 cup||Butter or marjarine,softened|
|1 teaspoon||Vanilla extract|
|3 cups||Cake flour, sifted|
|1 teaspoon||Baking soda|
|1 teaspoon||Baking powder|
|½ cup||Golden raisins|
|1½ tablespoon||Grated orange rind|
|3 tablespoons||FRESH squeezed orange juice|
|1 cup||Light corn syrup|
|¾ cup||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 (1¾-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 ½ cups
From the recipe files of suzy@...