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Preheat the
oven to 400° F. Coat a 12-cup muffin pan with
nonstick spray. Place 4 pecans flat side up in the
bottom of each muffin cup.
Stir 1/4 cup melted butter, brown sugar, 2
tablespoons honey, and 1/8 teaspoon cinnamon until
thoroughly combined and spoon about 1 tablespoon
into each muffin cup.
Whisk the flour, sugar, baking powder, and salt in a
large bowl until thoroughly mixed. Whisk the
buttermilk, 1/4 cup melted butter, 1/4 cup honey,
the egg, vanilla, orange zest, and 1/4 teaspoon
cinnamon until well blended; stir in the raisins.
Pour the liquid mixture over the dry ingredients.
Stir very gently, just until the dry ingredients are
moistened; do not overmix.
Spoon the batter into the muffin cups, dividing it
evenly. Place the muffin pan on a foil-lined baking
sheet to catch any drips.
Bake for 20 minutes or just until tester inserted
into the center of the muffins comes out clean.
Place a large piece of foil over the pan and,
holding the edges of foil firmly to the pan, turn it
over and place on a cooling rack. Lift off the
pan--muffins will then be sticky side up--and spoon
any sticky mixture remaining iin the pan over the
muffins. Serves warm or at room temperature.
Makes 12 muffins
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