It’s not the excellence of our offering that makes our worship acceptable but the excellence of Christ. We cannot worship the eternal Father apart from the eternal Son… Our worship is accepted not on the basis of what we have done, but on the basis of what Christ has done… [Therefore] if we [leaders] help people focus on what God did two thousand years ago rather than twenty minutes ago, they’ll consistently find their hearts ravished by His amazing love.

Bob Kauflin

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables, Eggs	Canadian	Muffins	12	Muffins

INGREDIENTS

3/4	c	All-bran or 100% Bran cereal
1 1/3	c	Butermilk
3/4	c	Natural bran
2	c	All-purpose flour
3/4	c	Whole wheat flour
1/2	c	Packed dark brown sugar
4	ts	Baking powder
2	ts	Baking soda
1/4	ts	Cinnamon
1/4	ts	Salt
1 1/4	c	Raisins
2/3	c	Fancy molasses
1/3	c	Vegetable oil
1		Egg
1 1/2	ts	Vanilla

INSTRUCTIONS

1. Grease muffin cups, greasing flat top of pan as well; set aside. In
bowl, stir cereal into buttermilk; stir in natural bran. Let stand for 10
minutes.
To measure all-purpose and whole wheat flours, spoon into dry measure until
overflowing; sweep off excess with blunt knife edge. Dump into large bowl.
To measure brown sugar, pack into dry measure until level with top. Add to
flour, breaking up lumps with fingers.
2. With measuring spoons, scoop out baking powder, baking soda, cinnamon
and salt, sweeping off excess with blunt knife edge. Stir into flour
mixture. Stir in raisins.
3. With liquid measuring cup, measure molasses and oil. Pour into bran
mixture along with egg and vanilla; whisk to combine. Make a well in the
centre of dry ingredients; pour in bran mixture and stir with wooden spoon
just until dry ingredients are moistened.
4. With ice-cream scoop or large spoon, divide batter among prepared muffin
cups, filling to top.
5. Bake in 375F 190C oven for about 25 minutes or until golden and tops are
firm to the touch.
6. Let cool in pan on rack for 2 minutes. Remove muffins from pan and let
cool on rack.
Variations: Crunchy Bran Muffin Tops: Divide 1/2 cup batter between 2 large
lightly greased muffin-top [special type of pan] pans. bake in 400F 200C
oven for 12 minutes or until firm to touch. Makes 12 muffin tops.
Smooth-Top Fruit Muffins: Increase baking powder to 5 ts; substitute 3/4
cup each chopped dried apricots and figs or dates for raisins.
Yogurt Bran Muffins: Substitute plain yogurt for buttermilk.
Per Muffin: about 330 calories; 6 g protein, 7 g fat, 63 g carbohydrate,
high source fibre, excellent source iron.
Source: Canadian Living magazine [Jan 96] Presented as Cooking Lesson by
Canadian Living Test Kitchen
[-=PAM=-]   PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Compassion is difficult to give away because it keeps coming back.”

The church cannot be expected to do its work effectively if their followers are not loyally supporting the leaders. It’s a matter of fact that we’re often slow to realize to this day that effective leadership in the church of Christ demands effective following. If we’re continually critical of them that are set over us, small wonder if they’re unable to perform the miracles that we demand of them. If we bear in mind the work’s sake, we may be more inclined to esteem them very highly in love.

Leon Morris