1 c. butter at room temperature
1 c. granulated sugar
2 eggs
1 tsp. baking soda
1 c. buttermilk
2 c. sifted flour
Grated rind of 1 orange
Juice of 2 lg. oranges
1 c. brown sugar

Cream butter. Slowly add granulated sugar. Beat well and add eggs. Stir soda into buttermilk. Add alternately with flour to butter mixture. Stir in grated rind. Muffin batter should not be overmixed. Stir together ingredients until barely blended. Batter should be slightly lumpy. Fill greased muffin tins 2/3 full. Bake at 400 degrees for 20 minutes or until done. Combine orange juice and brown sugar. Pour over warm muffins in pans (about 1 tablespoon per muffin). Makes 26 to 30 muffins. These freeze very well. (For little muffin tins, bake 12 to 15 minutes and use about 1 teaspoon sauce per muffin.)