Orange Tea Cakes

• 1/2 cup (1/4 lb.) butter, at room temperature
• 2/3 cup sugar
• 1 large egg
• 1/2 cup orange juice
• 2 cups all-purpose flour
• 2 tablespoons grated orange peel
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2/3 cup buttermilk

1. In a bowl, with a mixer on high speed, beat butter and sugar until smooth. Add egg and beat well. Beat in orange juice.
2. In another bowl, mix flour, orange peel, baking powder, salt, and baking soda. Stir half the flour mixture into the butter mixture, then the buttermilk, followed by the rest of the flour mixture, until just incorporated. Spoon batter equally into 24 buttered miniature muffin cups or 12 regular muffin cups (1/3 cup).
3. Bake in a 350u0b0 regular or convection oven until tops are lightly browned and a wooden skewer inserted into the center of one muffin comes out with moist crumbs attached, 20 to 25 minutes. Invert pan to remove cakes. Serve warm, or let cool to room temperature.
4. Nutritional analysis per tea cake.

butter, sugar, egg, orange juice, flour, baking powder, salt, baking soda, buttermilk

Taken from www.myrecipes.com/recipe/orange-tea-cakes (may not work)