Name: Chocolate Raspberry Muffins
Ingredients: 15 oz Canned Raspberries *; 2 c Self-Rising Flour; 1/2 c Sugar; 1/2 c Chocolate Bits Or Chips; 1 Lightly Beaten Egg; 2 oz Melted Butter; 3/4 c Buttermilk

It is only through God’s Holy Spirit that we can find true joy (Psalm 51:11-12; Galatians 5:22; 1 Thessalonians 1:6). We can do nothing apart from the power of God (2 Corinthians 12:10, 13:4). Indeed, the harder we try to be joyful through our own efforts, the more miserable we can become. Rest in the Lord’s arms (Matthew 11:28-30) and seek His face through prayer and Scripture. “May the God of hope fill you with all joy and peace as you trust in Him, so that you may overflow with hope by the power of the Holy Spirit” (Romans 15:13).

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Muffins, Chocolate, Breads	12	Servings

INGREDIENTS

15	oz	Canned Raspberries *
2	c	Self-Rising Flour
1/2	c	Sugar
1/2	c	Chocolate Bits Or Chips
1		Lightly Beaten Egg
2	oz	Melted Butter
3/4	c	Buttermilk

INSTRUCTIONS

* Use canned raspberries and syrup.
~------------------------------------------------------ Preheat oven to
375F, prepare pans. Pour undrained raspberries into a pan, bring to a boil,
boil without stirring for about 12 minutes, or until mixture is thick and a
jam-like consistency; cool. Combine the sifted flour, sugar and chocolate
in a bowl. Mix egg, butter and buttermilk. Stir dry mix into wet mix until
just combined. Gently fold in the raspberry mixture. Spoon into pans and
bake for about 15 minutes or until done.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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