Name: Lemon Raspberry Muffins
Ingredients: 2 c Unbleached flour; 1 ts Baking soda; 1 ts Baking powder; 1/2 ts Salt; 2 1/2 ts Grated lemon peel (the dried; Kind); 2/3 c Sugar; 1/4 c Lf buttermilk; 1/4 c Applesauce; 2 Egg whites; 1 8 oz. carton nf lemon; Flavored yogurt; 1 ts Vanilla extract; 1 ts Lemon extract

The problem is that many people cling to the symbol but never understand the reality it is intended to represent. Most likely, tens of thousands of people have 'invited Christ into [their] hearts,' thinking that a mystical experience is what saves them. Then, they go on their merry way, living their lives as they did before. If you were to ask them, 'How do you know that you are going to heaven?' they would respond, 'Because I invited Christ into my heart.' But if you probe, there is nothing beneath the shallowness of that reply. They did what someone told them to do, but never really embraced the Savior.

Daniel Wallace

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Digest, Oct., Fatfree	1	Servings

INGREDIENTS

2	c	Unbleached flour
1	ts	Baking soda
1	ts	Baking powder
1/2	ts	Salt
2 1/2	ts	Grated lemon peel (the dried
		Kind)
2/3	c	Sugar
1/4	c	Lf buttermilk
1/4	c	Applesauce
2		Egg whites
1		8 oz. carton nf lemon
		Flavored yogurt
1	ts	Vanilla extract
1	ts	Lemon extract

INSTRUCTIONS

2 half pint cartons of fresh raspberries (about 2 cups - fresh or frozen
blueberries work well too)
Combine all the first six ingredients in one bowl.  Combine the next six
ingredients in another smaller bowl.  Add the wet stuff to the dry stuff
along with the raspberries.  Mix until barely combined.  It is preferable
to have some lumps in the batter.  Fill muffin tins that have been sprayed
with cooking spray or lined with paper baking cups.  The cups should be
very full of batter.  I was able to make 14 muffins with this recipe. Bake
the muffins at 400 degrees for 20 minutes.  The fruit makes these muffins
quite moist so if you want to keep them more than a day or so, put them in
the refridgerator or freezer to keep them from getting moldy. Enjoy!
From: <VMMILL00@UKCC.uky.edu> (Ginny) Fatfree Digest [Volume 11 Issue 1],
Oct. 1, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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