Name: Confetti Muffins
Ingredients: 1 c All-purpose flour; 3/4 c Cornmeal; 2 tb Sugar; 2 ts Baking powder; 1/4 ts Salt; 2/3 c Skim milk; 1 Egg, beaten; 1/4 c Reduced-calorie margarine, melted; 1/2 c Shredded part-skim farmer cheese; 2 oz Diced pimiento, drained; 1/2 ts Dried whole oregano; Vegetable cooking spray

We must understand how to separate our “who” from our “do.” What we do does not gain us God’s affection. Who we are by virtue of His unconditional love constrains us through the power of our gratitude to obey Him. If we ever invert these relationships (as is the instinctive, natural impulse of all humanity) by assuming that who we are before God is a consequence of what we do for Him, then we make God’s love conditional and our security questionable.

Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables		Breads	12	Servings

INGREDIENTS

1	c	All-purpose flour
3/4	c	Cornmeal
2	tb	Sugar
2	ts	Baking powder
1/4	ts	Salt
2/3	c	Skim milk
1		Egg, beaten
1/4	c	Reduced-calorie margarine, melted
1/2	c	Shredded part-skim farmer cheese
2	oz	Diced pimiento, drained
1/2	ts	Dried whole oregano
		Vegetable cooking spray

INSTRUCTIONS

Combine first 5 ingredients in a bowl; make a well in center.
Combine next 6 ingredients; add to dry ingredients, stirring until
moistened. Spoon 3 tablespoons batter into muffin pans coated with cooking
spray.
Bake at 425 deg for 15 minutes. Yield: 1 dozen (serving size: 1 muffin).
Per serving: 121 Calories; 4g Fat (27% calories from fat); 4g Protein; 18g
Carbohydrate; 20mg Cholesterol; 184mg Sodium
Recipe by: Cooking Light, Mar/Apr 1993, page 139
Posted to MC-Recipe Digest V1 #409 by igor@digex.net on Jan 28, 1997.

A Message from our Provider:

“We see a only a glimmering of the plans of God…”