We all have our beginning, our color is varying shades of pink, and we have our endings. We are a family, a joined force, that are all fighting for one common goal. Together we will find a Cure!
" I Saw God Today " Just walked down the street to the coffee shop,
Had to take a break, I've been by her side for eighteen hours straight, saw a flower growing in the middle of the sidewalk, pushing up through the concrete, Like it was planted right there for me to see,
The flashing lights, The honking horns, All seem to fade away, but in the shadow of the hospital, at 508, I saw God today,
I've been to church, I've read the book, I know He's there, But I don't look, near as often as I should,
His fingerprints are everywhere, I just look down and stop and stare, open my eyes and then I swear, I Saw God Today,
Saw a couple walking by, they were holding hands, and she had that glow, Ya, I couldn't help, but I noticed that she was starting to show, stood there for a minute, taking in the sky, lost in that sunset, a splashing down from mounting in shades of red,
I've been to church, I've read the book, I know He's there, but I don't look, near as often as I should,
His fingerprints are everywhere, I just look down and stop and stare, open my eye and then I swear, I Saw God Today,
Got my face pushed up against the nursery glass, she's sleeping like a rock, my name on her wrist, wearing tiny pink socks, she's got my nose, she's got her Mama's eyes, my bran new baby girl, she's a miracle, I Saw God Today
The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven.
INGREDIENTS
1 medium lemon
1/2 cupsugar
1 cupbuttermilk, fat-free
1/3 cupcanola oil
1 large egg(s)
1 teaspoonvanilla extract
1 cupflour, whole-wheat pastry - or white whole-wheat flour
1 cupflour, all-purpose
2 teaspoonsbaking powder
1 teaspoonbaking soda
1/4 teaspoonsalt
1 1/2 cupsraspberries - or frozen (not thawed)
DIRECTIONS
Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.
