Name: Easy Pumpkin Muffins
Ingredients: 1/2 c All purpose flour; 1/2 c Whole wheat flour; 1/4 c Raisins (I added diced apples instead); 1/3 c Sugar; 3 tb Crushed Bran; 1 1/2 ts Baking powder; 1/2 ts Baking soda; 1 c Canned pumpkin; 1/4 c Egg substitute (the equivalent is 1 egg); 1/4 c Orange Juice; 1 ts Pumpkin pie spice; 1/2 ts Vanilla

The Hebrew word translated wine in Genesis 14:18 is “yayin.” This word is used over 130 times in the Hebrew Bible to mean fermented wine, not grape juice. Alcohol is advised for medicinal purposes. Paul told Timothy, “No longer drink water exclusively, but use a little wine for the sake of your stomach and your frequent ailments” (cf. Pro. 31:6; Mk. 15:23; Lk. 10:34). Wine was used in the Old Testament ceremonies of worship (Ex. 29:40; Lev. 23:13; Num. 15:5). Wine is described positively in the Bible (Gen. 27:28; Psm. 104:15; Psm. 104:14-15; Pro. 3:10; Ecc. 9:7; Jo. 2:24). Water needed to be purified in the biblical times so wine was added to it. And although the alcohol content was less than today, it was still considered wine and still commonly consumed by the people. I believe Jesus drank this wine (Mt. 11:18-19), made a better wine during His first miracle at Cana (John 2:1-11) and used wine when He instituted the Lord’s Supper (Mt. 26:29). Yes, people like Daniel (Dan. 1:8) made a choice to abstain. Others like the Nazirites (Num. 6:3; Lk. 1:5) and the Levites (Lev. 10:9) were commanded to go without alcohol. Kings are advised to avoid it (Pr. 31:4-5). Yet I do not believe Scripture necessarily forbids a Christian from drinking alcohol. Consuming alcohol may be a sin. But I believe to declare that drinking alcohol is always a sin is a legalistic addition and should be avoided. We are free to abstain from alcohol. I personally think that’s the best position. But we are not free to condemn those who choose to drink in moderation as being either sinful or less spiritual.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

1/2	c	All purpose flour
1/2	c	Whole wheat flour
1/4	c	Raisins (I added diced apples instead)
1/3	c	Sugar
3	tb	Crushed Bran
1 1/2	ts	Baking powder
1/2	ts	Baking soda
1	c	Canned pumpkin
1/4	c	Egg substitute (the equivalent is 1 egg)
1/4	c	Orange Juice
1	ts	Pumpkin pie spice
1/2	ts	Vanilla

INSTRUCTIONS

Preheat oven to 350. Spray large muffin cups with nonstick cooking spray.
Sprinkle cups evenly with 11/2 tsp. of the white flour. In a large bowl,
combine all of the dry ingredients. In a medium bowl, combine the pumpkin,
egg, juice, and vanilla. Add to the flour mixture. Spoon the batter into
the cups. Bake 25-30 minutes-until a toothpick comes out clean. DO NOT
OVERBAKE. Makes 6 Large Servings. 1 F/V 1/4 P/M 1 B 25 Optional Calories 0g
Fat (Unless you add real egg) 3g Fiber
Posted to recipelu-digest Volume 01 Number 193 by Lee Theis
<theis@geocities.com> on Nov 04, 1997

A Message from our Provider:

“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”