2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/4 tsp. apple pie spice (a mixture of cinnamon & nutmeg)
1 1/2 c. granulated sugar, divided
1/2 c. (1 stick) butter
2 eggs
1 c. buttermilk
Zest & juice of 1 orange

Thoroughly mix flour, salt, baking soda and apple pie spice in large mixing bowl. Set aside.

Cream together 1 cup sugar and butter until light and smooth. Add eggs, one at a time, beating after each addition. Combine buttermilk, orange zest and orange juice. Stir buttermilk mixture alternately with flour mixture into egg mixture. Batter will be thick.

Spoon batter into well-greased miniature muffin cups (1 inch across by 3/4 inch deep), filling cups 2/3 full. Sprinkle the remaining 1/2 cup sugar over tops of muffins. Bake in a preheated 375 degree oven for 15 minutes or until lightly browned. Yield: about 5 1/2 dozen muffins.

NOTE: Depending on desired result, the remaining 1/2 cup sugar can be sprinkled on muffins before or after baking.

TESTER'S NOTE: A light, delicate-tasting muffin that is not too sweet. Paper or foil muffin cups can be used in place of greasing the pans. Muffins freeze well with no flavor changes. I was unable to find apple pie spice in the grocery, so I substituted equal amounts of cinnamon and nutmeg.

This recipe was developed by Suzanne Corbett, a St. Louis cooking teacher, for Foss House.