Since mid-March I have had a renewed interest in finding new recipes on the internet. One recipe that I found was for strawberry muffins. I liked it because it had very little sugar. The recipe calls for fresh strawberries and recently they have been abundant and tasty.
As I washed the beautiful, perfect berries I thought about how those berries in their wholeness could compare to our lives before COVID-19 and the racial unrest that we are experiencing. Life then seemed “perfect”. The recipe instructs me to chop the berries until I have one and three-fourths cup of berries. As I look at them in my measuring cup, they are no longer beautiful. They are uneven, ragged and rather sad looking. Then I thought about how these chopped berries could represent the trials and challenges we as individuals, as a nation and as a world are experiencing.
After mixing all the ingredients and popping them into the oven, I anxiously waited for my purpose to be completed – finished muffins. As I removed them from the oven, they were beautiful and all that was left for me to do was “taste and see” if they were good and a recipe worth making again.
But wait! I immediately called to mind Psalm 34:8: “Taste and see that the Lord is good; blessed is the one who takes refuge in him”.
My purpose was to make delicious muffins; God’s plan and purpose is not for us to know at this time. We must just have faith and trust in our sovereign Lord.
So I leave you with this advice: “Whatever you do, work at it with all your heart, as working for the Lord, not for men”. Colossians 3:23
¼ cup canola oil 2 teaspoons baking powder
½ cup milk ½ cup white sugar
1 egg 1 ½ cup flour
½ teaspoon salt 1 ¾ cup chopped strawberries
1 tsp. cinnamon
Preheat oven to 375. Oil pan or use muffin liners.
In a small bowl, combine oi, milk and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder, cinnamon and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
Fill muffin cups. Bake at 375 about 20 minutes.
By Beth Smith