Raspberry-lemon Muffins

I must feel the truth that once I was as close to hell as I am to the chair I am sitting on – even closer. Its darkness, like vapor, had entered my soul and was luring me down. Its views were my views. I was a son of hell (Matt. 23:15), a child of the Devil (John 8:44) and of wrath (Eph. 2:3). I belonged to the viper’s brood (Matt. 3:7), without hope and without God (Eph. 2:12). I must believe that just as a rock climber, having slipped, hangs over the deadly cliff by his fingertips, so I once hung over hell and was a heartbeat away from eternal torment. I say it slowly, eternal torment!

John Piper

CATEGORY	CUISINE	TAG	YIELD
Eggs		Muffins	12	Servings

INGREDIENTS

		MUFFINS
2	c	Flour
1/2	c	Sugar
2	t	Baking powder
1/2	t	Baking soda
1/8	t	Salt
8	oz	Lemon yogurt, lowfat 1
		Container), Container
1/2	c	Oil
1	t	Lemon peel, grated
2		Eggs
1		Frozen raspberries, Thawed
		& Drained
		TOPPING
1/3	c	Sugar
2	T	Butter
1/4	c	Flour

INSTRUCTIONS

In a large mixing bowl, combine dry ingredients. In another bowl,
combine wet ingredients. Lightly fold wet ingredients into dry
ingredients just until combined. Gently stir in the raspberries.  Mix
streusel topping ingredients, cutting butter into the flour and  sugar
until crumbly.  Heat oven to 400.  Fill lined or greased muffin  cups
2/3 full, sprinkle topping on each muffin. Bake 18-20 minutes.  Cool 5
minutes in the pan before removing.=20  Recipe By     : misplaced
magazine  From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95
10:22:26  +0100  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“How about a private meeting with God? Pray!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 314 Calories From Fat: 111 Total Fat: 12.6g Cholesterol: 36.3mg Sodium: 274.1mg Potassium: 69.5mg Carbohydrates: 44.7g Fiber: 1.6g Sugar: 15g Protein: 6g