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R.C. Sproul

The culture to which (the church) would conform in order to be relevant becomes so inextricably entwined with antagonism to the Gospel that to conform to it must mean a loss of the Gospel itself. In such a day, we must re-hear the Bible and re-imagine the concept of successful ministry not as necessarily immediately fruitful but as demonstrably faithful to God’s Word… Simply put, we need churches that are self-consciously distinct from the culture. We need churches in which the key indicator of success is not evident results but persevering biblical faithfulness. We need churches that help us recover those aspects of Christianity that are distinct from the world, and that unite us.
Mark Dever

Chilli Sweetcorn Muffins

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CATEGORY CUISINE TAG YIELD
Grains, Eggs, Dairy Sainsbury13, Sainsbury’s 12 servings

INGREDIENTS

125 g Frozen supersweet sweetcorn; defrosted (4oz)
250 g Self raising flour; (8oz)
1 Chilli; deseeded and finely
; chopped
1 ts Ground cumin
1 ts Ground coriander
1 Clove garlic; finely chopped
1 sm Onion; finely chopped
2 md Size eggs
75 g Butter; melted (3oz)
1 250 millilit fat milk; (8fl oz)

INSTRUCTIONS

Preheat the oven to 230 C, 450 F, Gas Mark 7.
Place the sweetcorn in a blender and blend to a puree.
Place the self raising flour, chilli, cumin, coriander, garlic and
onion in a large bowl. Mix to incorporate all the ingredients.
In a jug, combine the eggs, butter and milk and beat to combine.
Make a well in the centre of the dry ingredients, then gradually mix
in the liquid to form a batter mixture. Then fold in the sweetcorn
puree.
Spoon the mixture into a well oiled muffin tin, fill each hole 2/3
full. Place in the oven and bake for 20-25 minutes or until golden
brown. Allow to cool slightly, then run a palate knife around the
edge and remove muffins.
Converted by MC_Buster.
NOTES : A spicy corn style muffin suitable served warm with a
selection of cheese.Makes 12 muffins.
Converted by MM_Buster v2.0l.

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