We need to draw our assurance from faith in the facts of Scripture and not from our works. Works or the biblical changes that occur in our lives as a result of the grace of God can confirm the reality of our life with God. We must be ever so careful, however, in making such subjective ground the basis of our assurance, for when a believer is out of fellowship he or she can have the appearance of an unbeliever especially if the condition lasts for any length of time.

J. Hampton Keathley

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Grains		Cooking liv, Import	1	Servings

INGREDIENTS

1 3/4	c	Flour
2	ts	Baking powder
1	ts	Baking soda
1 1/2	ts	Cinnamon
1/2	ts	Freshly grated nutmeg
3/4	ts	Salt
4		Eggs
1 1/2	c	Sugar
1/2	c	Packed dark brown sugar
1	ts	Vanilla
1	c	Vegetable oil
2	tb	Orange juice
3	c	Carrots; grated
1/2	c	Finely chopped walnuts
1/2	c	Semisweet chocolate chip morsels

INSTRUCTIONS

Preheat the oven to 375 degrees and line 2 muffin pans with cupcake liners.
In a bowl, sift together the flour, baking powder, baking soda, cinnamon,
nutmeg and salt. In a mixing bowl, beat the eggs at medium speed until
blended. Gradually beat in the granulated sugar and the dark brown sugar.
Add the vanilla, vegetable oil and orange juice and mix until combined and
smooth. On low speed mix in one-third of the flour mixture. Scrape down the
sides as necessary. Continue to add the flour mixture in thirds until just
smooth. Fold in the grated carrots, walnuts and chocolate morsels. Fill the
muffin cups about two-thirds full and bake 18 to 20 minutes or until a
toothpick inserted in the center comes out clean. Cool on a wire rack for
15 to 20 minutes and remove from muffin tins. Frost with Cream Cheese
Frosting.
Yield: 1 1/2 to 2 dozen cupcakes
Recipe by: Cooking Live Show #CL8927 Posted to MC-Recipe Digest V1 #720 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Aug 4, 1997

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