Pumpkin And Honey Muffins

Few things are sapping the strength of the church of Jesus Christ more than the unreconciled state of so many believers. So many have matters deeply imbedded in their craws, like iron wedges forced between themselves and other Christians. They can’t walk together because they do not agree. When they should be marching side by side through this world taking men captive for Jesus Christ, they are acting instead like an army that has been routed and scattered and whose troops in their confusion have begun fighting among themselves. Nothing is sapping the church of Christ of her strength so much as these unresolved problems, these loose ends among believing Christians that have never been tied up. There is no excuse for this sad condition, for the Bible does not allow for loose ends. God wants no loose ends.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Eggs		Bread	12	Servings

INGREDIENTS

1/2	c	Margarine
1/2	c	Sugar
1/4	c	Honey
2		Eggs
1/2	c	Yoghurt
1 1/2	c	Pumpkin puree, see note
1	t	Lemon rind
2 1/2	c	Self-raising flour, or add
		2-1/2 tsp baking powder
		to
		plain flour
1/2	c	Chopped pecans
1	t	Mixed spice
1	T	Margarine
2	T	Sugar

INSTRUCTIONS

Preheat oven to 350Ã¸F, prepare pans. Blend the margarine, sugar &
honey. Beat in the eggs, yoghurt, pumpkin & rind. Fold in the flour
until just combined.  Spoon into pans & place a little of the topping
on each muffin, press down very slightly. Bake for 20-25 mins taking
care not to scorch the topping.  Makes 12. This recipe is suitable  for
cholesterol free cooking - omit egg yolks, use fat-free yoghurt,  use
vegetable oil in place of margarine.  NOTE: To make 1-1/2 cups puree,
cook a little less than a pound of  pumpkin in 1/3 cup of water, either
mash, sieve or put in a blender  to puree.  Variations: Pumpkin, Honey
& Rosemary: Add 2-3 Tbsp of chopped fresh  rosemary to the wet mix. Do
not use the topping.  REC.FOOD.RECIPES  From rec.food.cooking archives.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 192 Calories From Fat: 111 Total Fat: 12.7g Cholesterol: 31mg Sodium: 185.8mg Potassium: 104.3mg Carbohydrates: 19.7g Fiber: 1.4g Sugar: 17.4g Protein: 1.9g