Sour Cream-peach Muffins

Surely Paul could have made the gospel more palatable – and less dangerous – by saying it was about something else. Something cleaner and less ridiculous than the cross. Something more glorious. Less disgusting. He didn’t do that, though. “I decided,” Paul said, “to know nothing among you except Jesus Christ and Him crucified” (1 Cor. 2:2). In the face of the worst cultural prejudice imaginable, he fixed the entire gospel squarely and immovably on the fact that Jesus was tacked to a stauros and left to die. If he had been trying to find a surefire way to turn first-century people off from his “good news,” he couldn’t have done better than that! So why did he do it? It’s simple. He did it because he knew that leaving the cross out, or running past it with a glance, or making it peripheral to the gospel, or allowing anything else to displace it at the center of the gospel would make it, finally, no gospel at all.

Greg Gilbert

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Breads	12	Servings

INGREDIENTS

1/4	c	All-purpose flour
1/4	c	Sugar
1/4	t	Ground cinnamon
2	T	Unsalted butter, softened
3		Med. peaches, pitted diced
1/2	c	Milk
1		Lg. egg
1/2	c	Sour cream
1	t	Vanilla extract
4	T	Butter, melted
2	c	All-purpose flour
1/2	c	Sugar
1	T	Baking powder
1/4	t	Baking soda
1/4	t	Salt

INSTRUCTIONS

Prepare topping:  In small bowl stir together the flour, sugar and
cinnamon; with a fork, work in the butter until crumbly.  Refrigerate
until needed.  Preheat oven to 400F.  Line 12 muffin cups with paper
liners or  generously butter the cups and the top of the pan around the
muffin  cups. In a medium bowl, whisk the egg.  Then whisk in the sour
cream,  milk, vanilla and melted butter.  Stir in the diced peaches. In
a  large bowl, stir together the flour, sugar, baking powder, baking
soda and salt. Pour in the sour cream-peach mixture all at once and
stir quickly, just to moisten; the batter will be thick and lumpy.
Spoon into muffin cups, dividing it equally until the cups are full.
Quickly crumble the topping over the batter.  Bake at 25 to 30  minutes
or until golden brown. The tops will spring back when lightly  touched.
Let cool in the pan for 5 minutes and then carefully remove  and cool
on a rack. Cool 10 to 15 minutes. Serve warm. Posted to  MM-Recipes
Digest V3 #227  Date: Tue, 20 Aug 1996 15:19:10 -0600  From: Perry &
Lauri <perryp@tcd.net>

A Message from our Provider:

“There is hope. There is Jesus”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 210 Calories From Fat: 71 Total Fat: 8.1g Cholesterol: 21.1mg Sodium: 210.4mg Potassium: 55.8mg Carbohydrates: 31.6g Fiber: <1g Sugar: 13.4g Protein: 3g