Name: Fruit 'n' Fiber Overload Muffins
Ingredients: 1 c Apple, grated; 1/2 c Banana, mashed; 2 Eggs; 1 1/2 c Buttermilk; 1/2 c Molasses; 1/4 c Vegetable oil; 3 c 100% Bran cereal; 1 1/2 c Whole wheat flour; 1/3 c Granulated sugar; 1 ts Baking powder; 2 ts Baking soda; 1 ts Cinnamon; 1 c Blueberries , or cranberries

God warned Lot’s wife of the impending disaster. He tried to rescue her from His judgment. He even set her on the way to salvation, shepherding her to safety. But the bent of her heart was even more powerful than the grasp of the angels leading her by the hand. She gave proof that she had never taken God seriously when she would not sever her heart-ties with Sodom. She came as close to deliverance without receiving it as was possible. Looking to the past she destroyed her future. Having received the grace of God in vain, she passed the point of no return. Not even the fire and brimstone falling around her could heal her divided heart… We might feel inclined to ask why Lot’s wife paid such a price for her error. Oh, but she sinned grievously against the Lord. Not only did she lack the pioneering pilgrim spirit required of those who leave their former lives for a better city, but she was in love with the sinful world… What she left behind and still held in her heart obviously was very dear to her, dearer than the treasures of God.

Cheryl Ford

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs, Dairy, Vegetables		Muffins, Fruits, Low fat	12	Servings

INGREDIENTS

1	c	Apple, grated
1/2	c	Banana, mashed
2		Eggs
1 1/2	c	Buttermilk
1/2	c	Molasses
1/4	c	Vegetable oil
3	c	100% Bran cereal
1 1/2	c	Whole wheat flour
1/3	c	Granulated sugar
1	ts	Baking powder
2	ts	Baking soda
1	ts	Cinnamon
1	c	Blueberries , or cranberries

INSTRUCTIONS

Preheat oven to 375F. Grease 12 muffin cups or coat with cooking spray. In
a medium-sized mixing bowl, beat eggs. Stir in buttermilk, molasses, oil,
grated apple, and mashed banana.
Measure bran, flour, sugar, baking powder, baking soda, and cinnamon into a
large mixing bowl.  Stir with a fork until mixed, then, make a well in
center. Pour in fruit mixture, stirring just until combined. Stir in
blueberries or cranberries.
Immediately spoon batter into muffin cups. Bake in center of 375F oven
until golden and a cake tester inserted into center of a muffin comes out
clean, about 30 minutes. Remove from oven and let stand for 5 minutes. Then
turn out onto a cooling rack. Serve warm. Store muffins in a sealed bag at
room temperature for up to 2 days. For longer storage, refrigerate muffins
or preferably freeze.
Posted to Digest eat-lf.v096.n239
Recipe by: Kate MacDougall
From: <[email protected]>
Date: Thu, 5 Dec 96 08:45:52 -0500

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