Preheat oven to 350° place muffin papers in muffin tins.

• Add container of orange juice concentrate to a sauce pan over medium heat cook OJC until it reduces to 1 cup. Reduce down approximately 1/3 of original amount. Do not boil, cook and stir, keep an eye on this so it doesn't burn. Remove from heat and pour into a measuring cup allow it time to cool.

  This step can take up to 30 minutes.
• In a large bowl add flour, sugar, and salt, stir to combine.
• In a smaller bowl or a large measuring cup, add buttermilk, eggs, vanilla, and oil whisk to combine. Add soda at the end and stir.
• Pour wet ingredients into the dry, using a wooden spoon or a spatula stir to combine; making sure all of the dry ingredients have been incorporated into the wet.
• Add 2/3 cup of reduced orange juice concentrate to the batter incorporate well. Scrape down sides of bowl, batter should be smooth but not whipped.
• Using a quarter cup cookie scoop or ice cream scoop 1/4 cup batter into muffin papers. Be careful not to over fill muffin cups should be about 3/4 full.
• Mix 1/3 cup sugar and 1 tsp cinnamon in a small bowl and spoon one teaspoon of cinnamon sugar on top of each muffin, use finger or spoon to spread around.
• Bake at 350 degrees for 10 to 12 minutes. Or until toothpick comes out clean.
• As soon as muffins are out of the oven drizzle leftover orange juice reduction over the top, about 1 teaspoon per muffin. Allow muffins 10 minutes to soak in oj before eating.

see notes for add ins or for large muffins or cake instructions