Instructions: BEAT butter at medium speed with an electric mixer until fluffy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating after each additio.

Add vanilla, mixing well.

COMBINE flour, baking soda, and baking powder; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.

STIR in raisins, grated orange rind, and juice.

SPOON batter into greased and floured miniature (1 3/4-inch) muffin pans, filling two-thirds full.

BAKE at 350 degrees F. for 12 minutes or until light golden. Remove from pans immediately; dip tops into Orange Syrup. Cool completely on wire racks.

ORANGE SYRUP: Combine all ingredients in a large bowl, stirring well. Cover and chill at least 2 hours or until sugar dissolves. Stir well before using.

Yields: 2 1/2 cups

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