Dried Apricots And Rum Muffins With Spiced Butter

Stick with your work. Do not flinch because the lion roars; do not stop to stone the devil’s dogs; do not fool away your time chasing the devil’s rabbits. Do your work. Let liars lie, let sectarians quarrel, let critics malign, let enemies accuse, let the devil do his worst; but see to it nothing hinders you from fulfilling with joy the work God has given you. He has not commanded you to be admired or esteemed. He has never bidden you defend your character. He has not set you at work to contradict falsehood (about yourself) which Satan’s or God’s servants may start to peddle, or to track down every rumor that threatens your reputation. If you do these things, you will do nothing else; you will be at work for yourself and not for the Lord. Keep at your work. Let your aim be as steady as a star. You may be assaulted, wronged, insulted, slandered, wounded and rejected, misunderstood, or assigned impure motives; you may be abused by foes, forsaken by friends, and despised and rejected of men. But see to it with steadfast determination, with unfaltering zeal, that you pursue the great purpose of your life and object of your being until at last you can say, “I have finished the work which Thou gavest me to do.”

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Vegetables			12	Muffins

INGREDIENTS

1 3/4	c	Flour
1/3	c	Granulated sugar
2	t	Baking powder
1	c	Dried apricots, chopped
1		Egg
1/2	c	Heavy cream
1/4	c	Myers rum
1/4	c	Vegetable oil
1/2	c	Butter, softened
1	t	Cinnamon
1	t	Sugar

INSTRUCTIONS

ESSENCE OF EMERIL SHOW#EE2296  Preheat the oven to 400 degrees. Grease
12 muffin tins. For muffins:  In a mixing bowl, combine the flour,
sugar, baking powder and  apricots together. In a separate bowl, mix
the egg, cream, rum and  oil together. Fold the flour mixture into the
egg mixture just enough  to moisten the dry ingredients. Muffins must
not be overmixed. If  overmixed, the muffins will be tough. The batter
should be lumpy and  not smooth. Spoon the mixture into the prepared
tins. Bake for 20  minutes.  For the butter: In a mixing bowl, combine
all the ingredients  together and mix until incorporated. Using a 8" by
10" piece of  plastic wrap, spoon the butter onto the center of the
wrap. Fold the  wrap over and roll the plastic up, forming a log shape.
Refrigerate  until the butter has set, about 10 minutes. Remove the
muffins from  the oven. Remove the butter from the refrigerator and
unwrap. In a  napkin-lined basket, invert the muffins into the basket.
Place the  spiced butter on a small dish and set to the side of the
basket.  Posted to recipelu-digest by molony <molony@scsn.net> on Mar
09, 1998

A Message from our Provider:

“Our love for God is the heartbeat of our mission.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 264 Calories From Fat: 145 Total Fat: 16.5g Cholesterol: 49.4mg Sodium: 93.5mg Potassium: 162.1mg Carbohydrates: 27.3g Fiber: 1.4g Sugar: 11.8g Protein: 3.1g