A Christian has no need of human philosophy. It is unnecessary and, more often than not, misleading. Where it happens to be right it will agree with Scripture, and is therefore unnecessary. Where it is wrong it will disagree with Scripture, and is therefore misleading. It has nothing necessary or reliable to offer. By nature it is speculation, based on man's limited and fallible insights and understanding. It is always unreliable and always divisive.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	California	Bread, Biscuits &	12	Servings

INGREDIENTS

		Safflower oil; to coat muffin tin
2	c	Whole-wheat pastry flour
1	tb	Baking powder
1	ts	Baking soda
1/2	ts	Herbal salt substitute
1/2	ts	Nutmeg
1/2	ts	Cinnamon
2	ts	Grated gingerroot
1/2	c	Nonfat yogurt or buttermilk
1/4	c	Safflower oil
1/4	c	Maple syrup
1/4	c	Light honey
3		Eggs
2	c	Grated carrot

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Lightly oil a 12-hole muffin tin.
2. In a large bowl combine flour, baking powder, baking soda, salt
substitute, nutmeg, and cinnamon.
3. In a separate bowl combine gingerroot, yogurt, the 1/4 cup safflower
oil, maple syrup, honey, and eggs.
4. Stir together contents of both bowls, then stir in carrots. Spoon into
muffin tins, filling about three quarters full, and bake for 15 to 18
minutes. Remove from pan; let cool.
Makes 1 dozen muffins.
NOTES : Once considered dessert, carrot cake now takes on many different
roles in a meal. Here is a new twist: Add freshly grated gingerroot to the
batter, bake it in muffin tins, and serve the sweet muffins for breakfast
or as a snack. Warm them in the toaster oven or microwave and serve with
Cream Cheese and Garlic Dip (recipe included in this cookbook).
Recipe by: the California Culinary Academy Posted to MC-Recipe Digest V1
#751 by Creedenite@aol.com on Aug 20, 1997

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