Miniature Orange Tea Muffins
|Orange juice||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs) (plus 2 tablespoons)|
|Butter||1 Cup (16 tbs), softened|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking soda||1 Teaspoon|
|Buttermilk||3⁄4 Cup (12 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Orange rind||1 Tablespoon, grated|
|Orange juice||1⁄4 Cup (4 tbs)|
|Lemon extract||1 Teaspoon|
|Currants||1 Cup (16 tbs)|
Combine first 2 ingredients in a small saucepan; bring to a boil, stirring until sugar dissolves.
Cream butter; gradually add 3/4 cup sugar, beating at medium speed of an electric mixer until light and fluffy.
Add eggs, one at a time, beating after each.
Combine soda and buttermilk, stirring well; add to creamed mixture alternately with flour.
Stir in orange rind, 1/4 cup orange juice, lemon extract, and currants.
Fill greased miniature (1 3/4 inch) muffin pans three fourths full.
Bake at 400° for 10 to 12 minutes or until lightly browned.
Remove from pans; dip top and sides of warm muffins in chilled sauce mixture.
Place on wire racks to drain.