1/2 c. orange juice
1 c. plus 2 T. sugar
1 c. butter or margarine, softened
3/4 c. sugar
2 eggs
1 t. baking soda
3/4 c. buttermilk
3 c. flour
1 T. grated orange rind
1/4 c. orange juice
1 t. lemon extract
1 c. currants

Combine first 2 ingred. ina small saucepan; bring to a boil, stirring until sugar dissolves. Chill.
Cream butter; gradually add 3/4 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating after each.
Combine soda and buttermilk, stirring well; add to creamed mixture alternately with flour. Stir in orange rind, 1/4 cup oramge juice, lemon extract, and currants. Fill greased miniature muffin pans 3/4 full. Bake at 400 degrees for 10 to 12 minutes or until lightly browned. Remove from pans; dip top and sides of warm muffins in chilled sauce mixture. Place on wire racks to drain. Yield: 5 dozen