APRICOT RUM MUFFINS

1 ¾ cups flour
1/3 cup sugar
2 teaspoons baking powder
1 cup chopped Apricot Fruit Logs – or your favorite flavor
1 egg
½ cup milk
¼ cup rum
¼ cup vegetable oil

Preheat oven to 400 degrees.
Lightly oil or paper 12 muffin tins.
In a bowl, combine flour, sugar, baking powder and Fruit Logs.
In a separate bowl, mix the egg, milk, rum and oil.
Fold the flour mixture into the egg mixture just
enough to moisten the dry ingredients.
Do not over mix.
The batter should be lumpy, not smooth.
Spoon mixture into the prepared tins and bake for 20 minutes.