Beat butter at medium speed with an electric mixer until fluffy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating after each additio. Add vanilla, mixing well.

Combine flour, baking soda, and baking powder; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.

Stir in raisins, grated orange rind, and juice.

Spoon batter into greased and floured miniature (1 3/4-inch) muffin pans, filling two-thirds full.

Bake at 350 degrees F. for 12 minutes or until light golden. Remove from pans immediately; dip tops into Orange Syrup. Cool completely on wire racks.

Orange Syrup: Combine all ingredients in a large bowl, stirring well. Cover and chill at least 2 hours or until sugar dissolves. Stir well before using. Yields: 2 1/2 cups