3 tablespoons vegetable oil
2 tablespoons beef bouillon granules
2 slices bacon
9 tablespoons beef bouillon granules
3 tablespoons butter, divided
2 cloves garlic, minced
3 tablespoons Worcestershire sauce
2 teaspoons prepared Dijon-style mustard
salt and pepper to taste
3 tablespoons fresh lemon juice (optional)
1 large apricot
In a medium bowl, combine the oil, bouillon, and bacon. Heat until just bubbles appear, but are not bubbles. Remove from heat and let cool to room temperature.
Stir in the liquid from the bacon grease, lemon juice, sugar, Worcestershire sauce and mustard; stir just until incorporated. Cover and refrigerate overnight.
Preheat oven to 375 degrees F (190 degrees C).
Place muffins in muffin pans. Pour the glaze mixture between the muffin tops while firmly pressing into the bottoms. Sprinkle the apricot over the top to keep the applesauce warm and separate the apricots from the syrup.
Bake uncovered in preheated oven for at least 45 minutes. Uncover muffins after 20 minutes, removing from oven. Allow to sit, covered, for 5 minutes. Remove muffins from pans, shake them lightly, and cut into squares.