Orange-Pecan Muffins

• 1/2 cup margarine
• 1 cup 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 pecans -- chopped
• 3 tablespoons orange rind -- grated
• 3 tablespoons orange juice

Orange Icing

• 2 cups confectioner's sugar
• 1 tablespoon margarine -- melted
• 1 tablespoon orange rind -- grated
• 1/4 cup orange juice

Cream margarine in large mixing bowl. 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 rind and juice. Mix well. Spoon into muffin tins coated with vegetable spray, filling each 3/4 full.
Bake in preheated 375F oven 20 minutes or 12-15 minutes for miniature muffin tin. Cool and ice with Orange Icing.
For icing place sugar, margarine, rind and juice in top of double boiler over hot water for 10 minutes. Remove from heat. Beat icing until of good spreading consistency.