ORANGE MUFFINS

We went down to South Ga. to a church homecoming and stayed in the motel and they had these for breakfast. They are so moist and get better as they sit.

1 Cup Shortening
1 Cup Sugar
2 Eggs
3/4 Cup Buttermilk
3 Cups Self-rising White Lily Flour
2 Large Oranges,  save the peel

In a bowl zest the oranges. Zest is the peeling of the orange. Just don't get down to the white part as it will be bitter. Use a fine grater to do this.
Set aside.
In another bowl cream the shortening and sugar. Add the eggs, the juice of the two oranges. Add the buttermilk alternately with the flour. Now add the orange zest to this. To me the more juice and zest the more flavor you have. I think 2 oranges is not enough flavor. Mix well and
Pour in a sprayed muffin pan. I use the large or the mini muffin pans. If using the mini one adjust the baking time. Bake at 350 for 15 to 20 minutes.
While the muffins are still warm dip in the following dip:

2 Cups Sugar
Juice of 3 Oranges
Mix and dip muffins in this while still warm.