1 c. butter
2 c. sugar
4 eggs
3 1/2 c. flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
Scant 1/4 tsp. cloves
1 1/2 c. buttermilk
2 c. blueberries

TOPPING:

2/3 c. sugar
Grated peel of one orange

Cream sugar and butter. Add eggs. Beat. Sift flour, baking powder, soda, salt, nutmeg and cloves. Add to butter-sugar mixture alternately with buttermilk. Fill well greased muffin pans about 2/3 full. Brush tops of dough in muffin pans with melted butter and sprinkle tops with a mixture of grated orange peel and sugar. Bake about 20 minutes at 375 degrees. Let cool a few minutes and run knife around to loosen. Currants may be used instead of blueberries. These freeze well so you may freeze half for another day and reheat when needed.