Name That Muffin (with Variations)

Questions to ask a pro-choice legislator: 1. Are you willing to explain why a baby's right not to be killed is less important than a woman's right not to be pregnant? 2. Are you willing to explain why most cities have laws forbidding cruelty to animals, but you oppose laws forbidding cruelty to human fetuses? Are they not at least living animals? 3. Are you willing to explain why government is unwilling to take away the so-called right to abortion on demand even though it harms the unborn child; yet government is increasingly willing to take away the right to smoke, precisely because it harms innocent non-smokers, killing 3,000 non-smokers a year from cancer and as many as 40,000 non-smokers a year from other diseases? 4. And if you say that everything hangs on whether the fetus is a human child, are you willing to go before national television in the oval office and defend your support for the 'Freedom of Choice Act' by holding in your hand a 21 week old fetus and explaining why this little one does not have the fundamental, moral, and constitutional right to life? Are you willing to say to parents in this church who lost a child at that age and held him in their hands, this being in your hands is not and was not a child with any rights of its own under God or under law?

John Piper

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Fruits, Grains	California	Badams, Cookbook, Muffins, Restaurant	18	Servings

INGREDIENTS

2	c	Unsifted white flour
3/4	t	Salt
3/4	t	Baking soda
1/4	t	Baking powder
2		Eggs
3/4	c	Brown sugar
3/4	c	Corn oil
3/4	t	Vanilla extract
1 1/3	c	Prepared fruit or vegetables
1 1/2	t	Cinnamon
1 1/2		Ground ginger
1/3	c	Poppy seeds
3/4	c	Walnuts, toasted and chopped

INSTRUCTIONS

Pre-heat oven to 400 degrees.  Sift together the flour, salt, baking
soda and baking powder. In a  separate bowl, whip the eggs with the
sugar and oil. Stir in the  vanilla, whatever fruits or vegetables you
are using, the spices, and  the poppy seeds. Then add the flour mixture
and the nuts. Do not over  mix.  Spoon the batter into greased or
papered muffin cups, filling each  about 3/4 full. Bake for 25 to 30
minutes or until golden brown.  Variations  Apple or pear: Core and
shred them.  Zucchini: Shred them unpeeled.  Oranges: Wash well, chop
up (skin, pulp and juice) and process in the  bowl of a food processor.
Add 1/3 cup extra poppy seeds, 1 extra  teaspoon ginger and 1/2
teaspoon cinnamon.  Pumpkin: Steam fresh pumpkin and cut into small
bits.  Tomato: Cut them into small bits.  Source: The Great California
Cookbook, The Chefs' Secret Recipes, by  Kathleen DeVanna Fish. Recipe
is from Margaret Fox, Caf Beaujolais,  Mendocino. Copyright: The
Morning Food Cookbook  Typos by Brenda Adams
<adamsfmle@sprintmail.com>; mc 5/31/97  Recipe by: Margaret Fox, owner:
Caf=E9 Beaujolais, Mendocino, Calif.  Posted to MC-Recipe Digest V1
#630 by Badams  <adamsfmle@sprintmail.com> on May 31, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 146 Calories From Fat: 38 Total Fat: 4.5g Cholesterol: 20.7mg Sodium: 184.2mg Potassium: 106.5mg Carbohydrates: 24g Fiber: 1.5g Sugar: 10.5g Protein: 3.4g