The worst thing you can do to somebody is talk to them about Christ, and when they've prayed a prayer and verbally invited Christ in their life, then to sit there and assure them they're really saved, because you don't have any idea whether they are. That's the Holy Spirit's work; He's the one who grants assurance, and He grants it by the inward testimony, Romans 8, and by the outer exhibit of works that prove it, because faith without works is what? It's dead.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs		Muffins, Breads, Lowfat, Breakfasts	8	Servings

INGREDIENTS

2 1/4	c	All-Purpose Flour
1/2	c	Sugar
1	ts	Ground Cinnamon
1	ts	Salt
1	ts	Baking Soda
1/2	ts	Ground Ginger
1 1/2	c	Carrots; shred fine
8	oz	Vanilla Nonfat Yogurt
1/2	c	Egg Substitute
1/2	c	Unsweetened Applesauce
1/2	c	Raisins
1/3	c	Light Brown Sugar; packed
1	ts	Vanilla Extract
1	ts	Confectioner's Sugar

INSTRUCTIONS

Preheat oven to 350 degrees. Spray eight jumbo muffin cups (3x1-1/2) with
nonstick cooking spray.
Place the prepared muffin pan in a 15x10 jelly-roll pan for easier
handling. In medium bowl, combine flour, sugar, cinnamon, salt, baking
soda, baking powder and ginger. In large bowl with wire whisk or fork, mix
carrots, yogurt, egg substitute, applesauce, raisins, brown sugar and
vanilla extract until well-blended. With spoon, stir flour mixture into
carrot mixture just until flour is moistened. Spoon batter into pans. Bake
30 minutes or until toothpick inserted comes out clean.
Cool muffins in pans on wire racks 10 minutes; remove muffins from pans and
cool slightly on racks. Sprinkle with confectioners' sugar.
Recipe by: Good Housekeeping Magazine
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 26,
1998

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