Name: Carrot-Raisin Muffins
Ingredients: 1 1/2 c All-purpose flour; 1/2 c Whole-wheat flour; 1/2 c Sugar; 2 ts Baking powder; 1/2 ts Ground cinnamon; 1/4 ts Ground ginger; 2 Beaten eggs (or substitute); 1 cn (8-oz.) crushed pineapple (juice pack); 1/4 c Finely shredded carrot; 1/4 c Raisins; 2 tb Light corn syrup; 1 ts Vanilla; Nonstick spray coating; 1/4 c Finely chopped walnuts

This is a golden rule indeed! It does not merely forbid all petty malice and revenge, all cheating and over-reaching. It does much more. It settles a hundred difficult points, which in a world like this are continually arising between man and man. It prevents the necessity of laying down endless little rules for our conduct in specific cases. It sweeps the whole debatable ground with one mighty principle. It shows us a balance and measure, by which every one may see at once what is his duty. Is there a thing we would not like our neighbor to do to us? Then let us always remember, that this is the thing we ought not to do to him. Is there a thing we would like him to do to us? Then this is the very thing we ought to do to him. How many intricate questions would be decided at once, if this rule were honestly used!

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		Bread	12	Servings

INGREDIENTS

1 1/2	c	All-purpose flour
1/2	c	Whole-wheat flour
1/2	c	Sugar
2	ts	Baking powder
1/2	ts	Ground cinnamon
1/4	ts	Ground ginger
2		Beaten eggs (or substitute)
1	cn	(8-oz.) crushed pineapple (juice pack)
1/4	c	Finely shredded carrot
1/4	c	Raisins
2	tb	Light corn syrup
1	ts	Vanilla
		Nonstick spray coating
1/4	c	Finely chopped walnuts

INSTRUCTIONS

From: athena.wnin@smtp.usi.edu
Date: Mon, 8 Jul 96 8:33:08 -0400
In a large mixing bowl stir together flours, sugar, baking powder,
cinnamon, and ginger. Make a well in the center; set aside. In a small
mixing bowl stir together eggs, undrained pineapple, carrot, raisins, corn
syrup, and vanilla; add this to flour mixture. Stir just until moistened.
Spray 12 standard-size muffin cups with nonstick coating or line cups with
paper bake cups.  Divide batter evenly among muffin cups.  Sprinke with
nuts. Bake in a 400-degree oven about 20 minutes or until golden. Serve
warm. Makes 12 muffins.
Nutrition information per muffins: 162 calories, 3 g fat, 36 mg
cholesterol, 4 g protein, 31 g carbohydrate, 63 mg sodium, 1 g fiber
Digest eat-lf.v096.n091
From the EAT-LF recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”