Written transcript from today’s segment on WEEC 100.7 FM and WFCJ 93.7 FM
I know you can’t tell it over the radio, but this Southern lady you are listening to has moments when her tongue is not used for edifying. Just ask my kids!! When I am tired, overwhelmed, irritable, or frustrated, I have a tendency to be sarcastic and down-right ugly when I talk to others-especially my poor family!!
However, I find that as I draw closer to the Lord and spend time with Him daily that my previously described behaviors are fewer and farther between. I handle frustrations and irritations better. I am more tolerant of the humanness of others, too.
It is always my goal to encourage, speak softly and gently when dealing with others, and do unto others as I would have them do unto me. Those are words of wisdom from Jesus himself found in Matthew 7:12 or Luke 6:31.
Here is a muffin recipe that is sure to sweeten any disposition.
Pecan Pie Muffins
1 c. light brown sugar, packed
½ c. all purpose flour
1 c. pecans, chopped
2/3 c. butter, softened
2 eggs, beaten
Preheat oven to 350F. Grease and flour muffin tins or silicone cupcake pans or use a product like Bakers Joy. Beat together the butter and eggs. Add the brown sugar, flour, and pecans.
Fill the cupcake pan 2/3 full of the batter. Top with a pecan half.
Bake at 350° for 20-25 minutes. Cool on wire racks when done and remove from pan after 10 minutes to finish cooling.
Note: It is amazing that only 5 ingredients can make such a delicious muffin. They really do taste like a less sweet version of pecan pie. Avoid using cupcake liners because you lose the crispy sides that contrast with chewy middle. No leavening means these will not rise high.