Recipe

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• 1 cup buttermilk
• 2 tsp baking soda
• 1 cup butter or margarine, softened
• 2 cups firmly packed light brown sugar
• 2 large eggs
• 3 cups all-purpose flour
• 1/4 cup grated orange rind
• 1 tsp vanilla extract
• 1 cup chopped pecans
• 1 cup chopped dates
• 1/3 cup powdered sugar
• 2 tbsp fresh orange juice
• 1 tbsp butter or margarine, melted

• 1 Stir together buttermilk and soda until blended.
• 2 Beat 1 cup butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Stir in buttermilk mixture, eggs, and next 5 ingredients until blended. Spoon batter into greased muffin pans filling two-thirds full.
• 3 Bake at 350° for 20 to 23 minutes. Remove from pans immediately, and cool on wire racks.
• 4 Stir together powdered sugar, orange juice, and melted butter until smooth; drizzle glaze evenly over muffins.
• 5 Note: Batter may be covered tightly and stored in the refrigerator up to 24 hours.