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Orange-Date Muffins

Photo: Tina Cornett; Styling: Mary Lyn Hill
Yield 1 1/2 dozen


  • 1 cup buttermilk
  • 2 teaspoons baking soda
  • 1 cup butter or margarine, softened
  • 2 cups firmly packed light brown sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1/4 cup grated orange rind
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup chopped dates
  • 1/3 cup powdered sugar
  • 2 tablespoons fresh orange juice
  • 1 tablespoon butter or margarine, melted

How to Make It

  1. Stir together buttermilk and soda until blended.

  2. Beat 1 cup butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Stir in buttermilk mixture, eggs, and next 5 ingredients until blended. Spoon batter into greased muffin pans filling two-thirds full.

  3. Bake at 350° for 20 to 23 minutes. Remove from pans immediately, and cool on wire racks.

  4. Stir together powdered sugar, orange juice, and melted butter until smooth; drizzle glaze evenly over muffins.

  5. Note: Batter may be covered tightly and stored in the refrigerator up to 24 hours.