Name: Cherry Blossom Muffins
Ingredients: 1/4 c Egg substitute; 2/3 c Orange juice; 2 tb Sugar; 2 tb Oil; 2 c Low-fat buttermilk baking mix; 1/2 c Chopped pecans; 1/2 c Sugar-free cherry fruit spread

The challenge before us then is not merely to do what God says because He is God, but to desire what God says because He is good. The challenge is not merely to pursue righteousness, but to prefer righteousness. The challenge is to get up in the morning and prayerfully meditate on the Scriptures until we experience joy and peace in believing “the precious and very great promises” of God (Rom. 15:13; 2 Peter 1:4). With this joy set before us the commandments of God will not be burdensome (1 John 5:3) and the compensation of sin will appear too brief and too shallow to lure us.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs, Dairy		Breads, Fruits, Diabetic	9	Muffins

INGREDIENTS

1/4	c	Egg substitute
2/3	c	Orange juice
2	tb	Sugar
2	tb	Oil
2	c	Low-fat buttermilk baking mix
1/2	c	Chopped pecans
1/2	c	Sugar-free cherry fruit spread

INSTRUCTIONS

In a bowl, combine egg substitute, orange juice, sugar and oil. Add baking
mix; stir for 30 seconds. Fold in pecans. Coat muffin cups with nonstick
spray or use paper liners; fill cups one-third full. Top each with 2
teaspoons fruit spread; cover with remaining batter. Bake at 400=F8 for
20-25 minutes or until muffins test done. Cool in pan 10 minutes before
removing to wire rack. Yield: 9 muffins. Diabetic Exchange: one muffin
equals 2 starch, 2 fat. Also, 241 calories, 330 mg sodium, trace
cholesterol, 36 gm carbohydrate, 4 gm protein, 10 gm fat.
Typed by Roberta Thompson Source: Country Woman Magazine May/June 1995
Posted to MM-Recipes Digest V3 #334
From: Roberta Thompson <r-thompson@usa.net>
Date: Fri, 06 Dec 1996 03:31:48 -0500

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