2 cups sugar
1/2 cup orange juice
1/2 cup butter, softened
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon freshly grated orange rind
1/2 cup raisins (optional)
1/2 cup chopped nuts(optional)
1. Preheat oven to 375. Grease three 12-cup miniature muffin pans.
2. In small bowl, combine 1 cup sugar and orange juice. Set aside for dipping after muffins are baked.
3. In medium bowl, cream butter and 1 cup sugar; add sour cream alternatively with flour, baking soda, and salt. Fold in orange rind. Add raisins and nuts, if desired. (batter will be stiff). Fill prepared muffin cups.
4. Bake 10-12 minutes. While still warm, dip muffin tops in sugar and orange juice mixture. Place on wire rack to cool.
Note: May brush with a pastry brush after dipping the brush in the juice and sugar mixture instead of dipping
(Herb Day 2011 hospitality table recipe)