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General tips

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.


When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.









Blueberry Lemon Muffins Recipe
Blueberry Lemon Muffins Category Bread Recipes 
Views 75 
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Ingredients And Procedures

1 tb Lemon juice

1 c Milk

1 Egg, beaten

1/4 c Vegetable oil

1/4 c Molasses

1 c Natural bran

3/4 c Whole wheat flour

3/4 c All-purpose flour

1/3 c Packed brown sugar

1 1/2 ts Grated lemon rind

1 1/2 ts Baking powder

1/2 ts Baking soda

1 c Blueberries (fresh or

-frozen) In bowl, stir lemon juice into milk. Let stand 1 minute to sour. Stir in egg, oil and molasses. In large bowl, combine bran, whole wheat and all-purpose flours, sugar, lemon rind, baking powder and baking soda. Add milk mixture and blueberries, mixing just until combined. Spoon into non-stick or paper-lined muffin tins. Bake in 375 degree F oven for 20 to 25 minutes or until firm to the touch. Makes 12 muffins. Per muffin: 159 calories, 6 grams total fat (1 gram saturated), 3 grams fibre.

 
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