| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert, Cake, Posted-mm, Suzy |
6 |
Dozen-mini |
INGREDIENTS
| 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 |
| 1 1/2 |
c |
Sugar |
| 1 |
c |
Light corn syrup |
| 3/4 |
c |
Fresh orange juice |
INSTRUCTIONS
ORANGE SYRUP
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
Posted to MM-Recipes Digest V4 #090 by Suzy <suzy@gannett.infi.net> on Mar
31, 1997
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