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Orange-Pecan Muffins

• 1/2 cup butter
• 1 cup granulated sugar
• 2 eggs
• 3/4 cup sour cream
• 1/2 teaspoon orange extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• 3 tablespoons grated orange zest
• 3 tablespoons orange juice

• 2 cups confectioner's sugar
• 1 tablespoon melted butter
• 1 tablespoon grated orange zest
• 1/4 cup orange juice

Instructions:





Cream 1/2 cup butter in large mixing bowl until light. Add sugar. Beat until light and fluffy. Beat in eggs. Stir in sour cream and orange extract. Sift flour, soda and salt together. Blend into batter. Add pecans, orange zest and juice. Mix well. Spoon into muffin tins coated with vegetable spray, filling each 3/4 full.
Bake in preheated 375° F. oven 20 minutes or 12 to 15 minutes for miniature muffin tin. Cool and ice with Orange Icing.
For icing place sugar, 1 tablespoon butter, orange zest and juice in top of double boiler over hot water for 10 minutes. Remove from heat. Beat icing until of good spreading consistency.