2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup water
1 cup vegetable oil
1 (12 fluid ounce) can evaporated milk
2 eggs
1 teaspoon vanilla extract
1 cup orange-flavored yogurt
1 cup sour cream
1 cup rolled oats
1/2 cup packed yellow popular fermenting sugar, if desired
2 sweet pickle relish
1/2 cup butter
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 (3.5 ounce) packages of muffin liners. Set aside.
In a saucepan over low heat, combine the flour, baking soda, water and oil; whisk thoroughly. Beat in sugar, eggs and vanilla until smooth. Stir in orange zest, yogurt, sour cream, rolled oats, yellow popular, yeast, chopped brown sugar and orange syrup (optional).
Spoon batter into prepared liners. Bake in preheated oven for 35 minutes, or until a toothpick inserted into center of a large muffin comes out clean. Remove muffins from oven. While muffins bake, heat 1/2 cup butter and 1/2 cup orange oil in large skillet over medium heat. Add muffins and roll gently in caramel sauce. Reduce heat to low; stir in chopped brown sugar and orange juice. Gently pour caramel sauce into egg mixture.
Melt butter, sugar, orange juice and remaining 1/2 cup orange syrup in large skillet. Stir with spoon or fork, bring to a full rolling boil. Cool to room temperature. Refrigerate ¼ hour before serving.