| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bread |
24 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 1 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
ts |
Baking soda |
| 1 |
c |
Buttermilk |
| 2 |
c |
Sifted flour |
| 2 |
|
Oranges; juice and rind of, finely grated |
| 1/2 |
c |
Golden raisins |
| 1 |
c |
Brown sugar; packed |
INSTRUCTIONS
Preheat oven to 400 degrees. Cream butter and sugar, add eggs and beat.
Dissolve soda in buttermilk and add this alternately with the flour to
creamed mixture. (Do not overstir or beat as the mixture should look like
rough corn pudding texture when finished, not like cake batter.) Add orange
rind and raisins. Fill well-buttered muffin tins 2/3 full and bake in
preheated oven for 20 to 25 minutes. ln the meantime, mix orange juice with
brown sugar and let stand while muffins are baking. Remove muffin pans from
oven and while very hot, pour orange juice mixture down arund edges of each
muffin so it goes in the cavity and coats the muffin sides. Remove from
pans immediately. Yield: 2 dozen medium muffins.
MARILYN HUSSMAN AUGUR
(MRS. JAMES)
DALLAS, TX
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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