Name: Cranberry Muffins
Ingredients: 1 1/2 c Flour; 1/2 c Sugar; 1 tb Baking powder; 1/4 ts Salt; 1 Egg; 1 c Milk; 1/4 c Butter; melted; 1 c Cranberries*

The Word of God tells us that Christ’s church is glorious... [But] today the glory of the church is thickly veiled. It is no exaggeration to assert that in the main it presents a picture of advanced decadence and extreme feebleness... Let it be said emphatically, the church is where the truth is. Sound doctrine always has been, is today, and ever will be the foremost mark of the true church. But who dares to assert that there is today in the churches a rising tide of interest in doctrine? By and large people do not go to church to learn about God from His infallible Word, but to be tranquilized. And that the glory of God is both the beginning and the end of common worship does not seem to occur to them.

R.B. Kuiper

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Jewish		10	servings

INGREDIENTS

1 1/2	c	Flour
1/2	c	Sugar
1	tb	Baking powder
1/4	ts	Salt
1		Egg
1	c	Milk
1/4	c	Butter; melted
1	c	Cranberries*

INSTRUCTIONS

*Cranberries may be fresh or frozen, thawed & well drained
Combine the dry ingredients in a bowl. Combine the rest EXCEPT for the
cranberries. Add liquid ingredients to the dry ones & stir just until
moistened. Gently fold in cranberries. Fill sprayed muffin cups almost
full. Bake at 375' for 20-25 minutes or until top springs back when
lightly touched. Makes 10-12 muffins.
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com>
on Jan 01, 1999, converted by MM_Buster v2.0l.

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