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 or 3/4 c. milk with 1 tsp. vinegar
3 c. all-purpose flour
1 tbsp. grated orange peel
1/4 c. orange juice
1 c. raisins
1 c. chopped pecans

Combine first 2 ingredients in small saucepan. Bring to a boil. Stir until sugar dissolves. Chill.

With mixer, cream butter and sugar until light and fluffy. Add eggs one at a time. Beating after each one. Combine soda and milk. Add to creamed mixture alternately with flour. Stir in remaining ingredients. Fill greased mini muffin pans 3/4 full.

Bake at 400 degrees for 10-12 minutes or until lightly brown. Remove from pans. Dip top and sides of muffins in chilled glaze. Place on wire racks to cool. Store tightly covered. Makes more than 3 dozen.