Miniature Orange Tea Muffins

• 1/2 c. orange juice
• 1 c. plus 2 Tbsp. sugar
• 1 c. butter, softened
• 3/4 c. sugar
• 2 eggs
• 1 tsp. baking soda
• 3/4 c. buttermilk
• 3 c. all-purpose flour
• 1 Tbsp. grated orange rind
• 1/4 c. orange juice
• 1 tsp. lemon extract
• 1 c. currants

1. Combine the first 2 ingredients in a small saucepan.
2. Bring to a boil, stirring until sugar dissolves.
3. Chill.
4. Cream the butter. Gradually add 3/4 cup sugar, beating at medium speed until light and fluffy.
5. Add eggs, one at a time, beating after each.
6. Combine soda and buttermilk, stirring well.
7. Add to creamed mixture alternately with flour.
8. Stir in orange rind, 1/4 cup orange juice, lemon extract and currants.
9. Fill greased miniature muffin pans 3/4 full.
10. Bake at 400u0b0 for 10 to 12 minutes.
11. Remove from pans.
12. Dip top and sides of warm muffins in chilled sauce mixture.
13. Place on wire racks to drain.
14. Makes 5 dozen.

orange juice, sugar, butter, sugar, eggs, baking soda, buttermilk, allpurpose, orange rind, orange juice, lemon extract, currants

Taken from www.cookbooks.com/Recipe-Details.aspx?id=906346 (may not work)