Pesto Muffins – We Love God!

I am glad you know when persons are justified. It is a lesson I have not yet learnt. There are so many stony ground hearers, who receive the Word with joy, that I have determined to suspend my judgment till I know the tree by its fruits. That makes me so cautious now, which I was not thirty years ago, of dubbing converts too soon. I love now to wait a little, and see if people bring forth fruit; for there are so many blossoms which March winds you know blow away, that I cannot believe they are converts till I see fruit brought back; it will never do a sincere soul any harm.

George Whitefield

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Bread	12	Servings

INGREDIENTS

1/2	c	Finely sliced spring onions
1/4	c	Oil
2		Eggs
1/3	c	Pesto sauce -or-
1/2	c	Chopped fresh basil
1/2	c	Grated cheddar cheese
1	c	Milk
1 1/2	c	Self-raising flour
1	c	Wholemeal flour

INSTRUCTIONS

Preheat oven to 400Ã¸F, prepare pans. Thoroughly combine the wet
ingredients in a bowl. Combine the dry ingredients & thoroughly but
gently work this into the wet mix. Spoon into pans & bake for 20-25
mins. Makes 12 muffins. Variations:  Pesto & Pine Nut: Add 1/2 cup
toasted pine nuts to the mixture. Pesto  & Prawn: Add 1/2 cup frozen
cocktail prawns to the mixture.  REC.FOOD.RECIPES  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Coincidence is when God chooses to remain anonymous.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 123 Calories From Fat: 93 Total Fat: 10.6g Cholesterol: 39.5mg Sodium: 99.4mg Potassium: 157.4mg Carbohydrates: 3.3g Fiber: 1.3g Sugar: 1.2g Protein: 4.8g