Name: Lemon-Blueberry Muffins
Ingredients: 2 tb Sugar; 1 tb Lemon juice; 2 1/2 c Flour; 2 ts Baking powder; 1/2 ts Baking soda; 1/4 ts Salt; 1/4 c Sugar; 1 1/2 c Nonfat buttermilk; 1/4 c Vegetable oil; 1/4 c Frozen egg substitute; thaw; 1 tb Grated lemon rind; 1 ts Vanilla extract; 1 1/2 c Frozen unsweetened; Blueberries; thawed; Vegetable cooking spray

Life on earth would not be worth much if every source of irritation were removed. Yet most of us rebel against the things that irritate us, and count as heavy loss what ought to be rich gain. We are told that the oyster is wiser; that when an irritating object, like a bit of sand, gets under the “mantle” of his shell, he simply covers it with the most precious part of his being and makes of it a pearl. The irritation that it was causing is stopped by encrusting it with the pearly formation. A true pearl is therefore simply a victory over irritation. Every irritation that gets into our lives today is an opportunity for pearl culture. The more irritations the devil flings at us, the more pearls we may have. We need only to welcome them and cover them completely with love, that most precious part of us, and the irritation will be smothered out as the pearl comes into being. What a store of pearls we may have, if we will!

Richard Seume

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables, Eggs		Muffins/, Lemon	12	Servings

INGREDIENTS

2	tb	Sugar
1	tb	Lemon juice
2 1/2	c	Flour
2	ts	Baking powder
1/2	ts	Baking soda
1/4	ts	Salt
1/4	c	Sugar
1 1/2	c	Nonfat buttermilk
1/4	c	Vegetable oil
1/4	c	Frozen egg substitute; thaw
1	tb	Grated lemon rind
1	ts	Vanilla extract
1 1/2	c	Frozen unsweetened
		Blueberries; thawed
		Vegetable cooking spray

INSTRUCTIONS

NORMA WRENN
Combine 2 tablespoons sugar and lemon juice; stir well, and set aside.
Combine flour and next 4 ingredients in a large bowl, stirring well; make a
well in center of mixture.
Combine buttermilk, oil, egg substitute, lemon rind and vanilla; add to
flour mixture, stirring just until dry ingredients are moistened. Gently
fold in blueberries.
Spoon batter into large (2-1/4-inch) muffin pans coated with cooking spray,
filling three-fourths full. Bake at 375 degrees for 20 minutes.
Remove pans from oven. Brush hot muffins with lemon juice mixture. Bake an
additional 6 to 8 minutes or until muffins are golden. Remove from pans
immediately. Let cool on wire racks.
Per serving: 181 calories and 27% from fat Protein 4.2 Fat 5.4 Saturated
Fat 0.9 Carbohydrate 29.1 Fiber 1.3 Cholesterol 0 Sodium 142
The Healthy Heart Cookbook - Oxmoor House - 0-8487-0797-4
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on
Mar 24, 1998

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