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*

Unfortunately, many pastors are afraid to mention giving too often, lest the congregation think that the "church just wants our money." Such fears are misplaced theologically and often reflect our cowardice in the face of the reigning idols of our day. To speak about our need to give is to emphasize that we are God's people through whom God glorifies Himself. The Corinthians' participation in the collection was not "for the church," but evidence that they were the church.

Scott Hafemann

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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