What tranquility will there be in heaven! Who can express the fullness and blessedness of this peace! What a calm is this! How sweet and holy and joyous! What a haven of rest to enter, after having passed through the storms and tempests of this world, in which pride and selfishness and envy and malice and scorn and contempt and contention and vice are as waves of a restless ocean, always rolling, and often dashed about in violence and fury! What a Canaan of rest to come to, after going through this waste and howling wilderness, full of snares and pitfalls and poisonous serpents, where no rest could be found.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Jewish		12	Servings

INGREDIENTS

2/3	c	Cocoa; Dutch-process or natural
1 3/4	c	Flour
1 1/4	c	Light brown sugar
1	ts	Baking powder
1	ts	Baking soda
3/4	ts	Salt
6	oz	Chocolate chips; (optional)
2		Eggs
1	c	Milk
2	ts	Vanilla
2	ts	Vinegar
1/2	c	Butter or margarine; melted

INSTRUCTIONS

In a large mixing bowl, whisk together the cocoa, flour, sugar, baking
powder, baking soda, salt and chocolate chips. Set aside.
In a large measuring cup or medium-sized mixing bowl, whisk together the
eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the
melted butter or margarine, to the dry ingredients, stirring to blend.
Scoop the batter into 12 lightly greased muffin cups. Bake the muffins in a
preheated 425°F oven for 15 to 20 minutes, or until a cake tester inserted
in the center of a muffin comes out clean (watch them closely, as they'll
burn around the edges if they bake too long). Remove the muffins from the
oven, and after 5 minutes remove them from the pan, allowing them to cool
slightly on a wire rack before serving. Yield: 12 muffins.
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Aug 11,
1998, converted by MM_Buster v2.0l.

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