Name: Coconut-Molasses Muffins
Ingredients: 2 c AM Whole Wheat Flour; 2 ts Non-alum baking powder; 1/2 ts Sea salt (optional); 1/2 ts Ginger; 1 c Flaked unsweetened coconut; 1/4 c AM Unrefined Vegetable Oil; 1 Egg or egg replacer; 2/3 c Buttermilk; 1/2 c Unsulphured molasses OR- honey; 1 ts Pure vanilla

Our crimes merited our sufferings, but His own mercy made Him a sufferer for us; for us He sweat those drops of blood, for us He trod the winepress alone, for us He assuaged the rigor of divine justice, for us, who were not only miserable, but offending creatures, and overwhelmed with more sins to be hated, than with misery to be pitied. He was crucified for us by His love, who deserved to die by His power, and laid the highest obligation upon us, who had laid the highest offenses upon Him.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Breads, Quick	12	Muffins

INGREDIENTS

2	c	AM Whole Wheat Flour
2	ts	Non-alum baking powder
1/2	ts	Sea salt (optional)
1/2	ts	Ginger
1	c	Flaked unsweetened coconut
1/4	c	AM Unrefined Vegetable Oil
1		Egg or egg replacer
2/3	c	Buttermilk
1/2	c	Unsulphured molasses OR- honey
1	ts	Pure vanilla

INSTRUCTIONS

In mixing bowl stir together flour, baking powder, salt, ginger and
coconut.  Mix liquid ingredients and add to the dry mixture until
moistened.  Fill well-greased muffin tins 2/3 full.  Bake at 350 F. for
20-25 minutes.
(Yield: 24 small or 12 large muffins)
Source: Arrowhead Mills "Whole Grain Muffins" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip

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