Orange Tea Muffins

~Ana Wolf

2 cups sugar, divided

½ cup fresh orange juice

½ cup butter, softened

¾ cup sour cream

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon grated orange peel

½ cup chopped nuts

Combine 1 cup sugar and the orange juice; set aside. Cream butter and remaining sugar; blend in sour cream. Combine dry ingredients and add to creamed mixture. Beat at low just until ingredients are combined. Stir in orange peel, and nuts. The batter will be stiff. Spoon batter into greased miniature muffin pan(s), filling each cup completely full. Bake at 375˚ for about 12 minutes or until done. While still warm, dip each muffin in reserved sugar/orange juice mixture. Cool on wire rack. Yield: 36 small muffins.