Preheat oven to 375F.

Zest 2 oranges.

Cream butter and sugar. Crack in the eggs and mix til combined.

Sift flour and add to the bowl. Gently stir using as few strokes as possible.

Combine buttermilk and baking soda in a small bowl.

Add buttermilk mixture to batter, mix until just combined. Add the orange zest and carefully mix, not too much.

Grease 24 mini-muffin tins. Fill each tin 2/3 full with batter.

Bake for 12-17 minutes (until light brown).

Squeeze every last drop of juice out of the 2 oranges you've already zested! The kids can use a hand juicer or squeeze with their fingers into a bowl. Be careful because they will probably want to drink this juice - YUM! - try to save some for the muffins ;)

Add orange juice and brown sugar to a medium bowl and stir together. As soon as muffins are done, drizzle glaze over the top, thoroughly coating each muffin. Serve warm.