Name: Orange Muffins with Smoked Turkey
Ingredients: -Martha Stewart Hors d'; 1 c Sugar; 1/2 c Unsalted butter; 2 Eggs; 1 ts Baking soda; 1 c Buttermilk; 2 c Flour, sifted, all-purpose; 1/2 ts Salt; 1 c Raisins; Zest & juice of one orange; 1/2 c Sugar; 1/2 lb Smoked turkey breast thinly sliced; 3/4 c Quince jelly

[Philosophical pluralism] is the ideology that refuses to allow any single religion or worldview to claim an exclusive hold on the truth. It denies that there are any absolutes. It insists that all religions and worldviews must be seen as equally valid…To suggest otherwise is to be arrogant and intolerant. No religion can claim to be superior to any other. You may practice your faith as long as you realize it is only one of many true faiths. If what you believe is true at all, it is only relatively true… [But] at the same time that philosophical pluralism denies other religions the right to lay claim to the truth, it presents its own worldview as the absolute truth… In the end philosophical pluralism’s dismissal of dogma turns out to be just another dogma.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Appetizers, Bbq/grill	30	Servings

INGREDIENTS

		-Martha Stewart Hors d'
1	c	Sugar
1/2	c	Unsalted butter
2		Eggs
1	ts	Baking soda
1	c	Buttermilk
2	c	Flour, sifted, all-purpose
1/2	ts	Salt
1	c	Raisins
		Zest & juice of one orange
1/2	c	Sugar
1/2	lb	Smoked turkey breast thinly sliced
3/4	c	Quince jelly

INSTRUCTIONS

Preheat oven to 400 degrees. Butter mini-muffin tins. Cream 1 cup sugar and
butter until smooth. Add eggs and beat until fluffy. Add baking soda to
buttermilk. Sift flour and salt together and add to sugar-butter mixture
alternately with buttermilk. Stir until well mixed. In food processor,
grind raisins and orange zest. Add to batter and mix. Spoon batter into
buttered muffin tins and bake until golden brown and firm to touch, about
12 minutes. Remove tins to rack and set close together. Brush tops of
muffins with orange juice and sprinkle with remaining 1/2 c sugar while
still warm. After five minutes, turn out from pans. Cool completely before
cutting each muffin in half. Cut turkey into small pieces and put a small
amount on each muffin bottom. Top turkey with 1/2 tsp quince jelly, cover
with muffin top, and serve. Formatted by Theresa Grant, HWWK11B, from
Martha Stewart Hors d'oeuvres.
Posted to MM-Recipes Digest V4 #030 by John Merkel <jmerk@doitnow.com> on
Jan 28, 1997.

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