INGREDIENTS

INSTRUCTIONS

Preheat oven to 375 degrees. Lightly grease miniature muffin cups.
Using an electric mixer, beat butter and sugar in a mixing bowl until
smooth and creamy. Beat in the eggs, one at a time, then continue beating
until light and fluffy.
Sift flour, baking soda and salt together. Add flour mixture to butter
mixture alternately with the sour cream, blending thoroughly after each
addition.
Grate the orange peel. Juice the orange, reserving the juice.
Place raisins, orange peel and rosemary in a food processor fitted with the
steel blade and process until finely minced. Stir raisin mixture into the
batter.
Spoon the batter into muffin cups, filling each up almost to the top. Bake
until light golden brown, about 10 to 12 minutes for 1/2-inch muffin cups,
11 minutes for 2-inch muffin cups. Remove muffins from oven and brush tops
lightly with reserved orange juice. Turn out onto a wire rack and let cool
completely. Store overnight in an airtight container or zip-top plastic
bags.
To serve, split each muffin in half and spread generously with honey
mustard. Place a ham slice on a each muffln and replace top. Arrange in a
flat basket in or on a serving platter. The muffin sandwiches can be kept
at room temperature for 2 to 3 hours if covered lightly with a damp cloth.
Makes 5 dozen (1-1/2-inch) mufflns or 4 dozen (2-inch) muffins.
(Nutrition Informatlon per smaller muffin serving: 91 calories, 3 grams
fat, 18 milligrams cholesterol, 278 milligrams sodium.)
"Delicious Mix of Easter Traditions," by Tina Danze, Universal
Press-Syndicate 1998/04/08 >Riverside PE >Hanneman/Buster/McRecipe
Recipe by: Adapted from "The Open House Cookbook
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08,
1998

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