Instructions: Preheat oven to 400 degrees. Butter mini-muffin tins. Cream 1 cup sugar and butter until smooth. Add eggs and beat until fluffy. Add baking soda to buttermilk. Sift flour and salt together and add to sugar-butter mixture alternately with buttermilk. Stir until well mixed. In food processor, grind raisins and orange zest. Add to batter and mix. Spoon batter into buttered muffin tins and bake until golden brown and firm to touch, about 12 minutes. Remove tins to rack and set close together. Brush tops of muffins with orange juice and sprinkle with remaining 1/2 c sugar while still warm. After five minutes, turn out from pans. Cool completely before cutting each muffin in half. Cut turkey into small pieces and put a small amount on each muffin bottom. Top turkey with 1/2 tsp quince jelly, cover with muffin top, and serve.

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