Cooking tips

Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

Kitchen Tip : Use a covered kettle or pan to boil water; it's faster and it uses less energy.

Kitchen safety

Dry food before putting it in a deep fat fryer (water can make the oil explode).
Don't put oven gloves or tea towels down on the cooker after you've used them.

Carrot Pineapple Muffins Recipe

	Category	Bread Recipes
	Views	70
	Ratings	0

Ingredients And Procedures

8 1/4 oz Pineapple; Crushed, 1 Cn

1 x Skim Milk

2 c Whole Wheat Flour

1 1/3 c Brown Sugar; Packed

1 tb Baking Powder

1/2 ts Salt

2 tb Sugar

1/2 ts Cinnamon

3/4 c Carrots; Grated

1/3 c Vegetable Oil

1 ea Egg; Lg, Beaten

1/2 ts Vanilla

Drain the Pineapple, reserving the juice. Add enough skim milk to the juice to make 3/4 cup of liquid, then set aside. Combine the next 7 ingredients in a large bowl, stirring until the carrots are well coated. Make a well in the center of the mixture. Combine the milk mixture, oil, egg and vanilla; then add to the dry ingredients. Stir until just moistened and no flour streaks remain. Spoon into muffin tins that have been coated with a non-stick spray, filling each cup 2/3rds full. Bake at 375 degrees F. for 20 to 25 minutes or until done. Serve warm.

Rate this recipe!

Post this recipe to your site

<h1>Carrot Pineapple Muffins</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>8 1/4 oz Pineapple; Crushed, 1 Cn <P>1 x Skim Milk <P>2 c Whole Wheat Flour <P>1 1/3 c Brown Sugar; Packed <P>1 tb Baking Powder <P>1/2 ts Salt <P>2 tb Sugar <P>1/2 ts Cinnamon <P>3/4 c Carrots; Grated <P>1/3 c Vegetable Oil <P>1 ea Egg; Lg, Beaten <P>1/2 ts Vanilla <P>Drain the Pineapple, reserving the juice. Add enough skim milk to the juice to make 3/4 cup of liquid, then set aside. Combine the next 7 ingredients in a large bowl, stirring until the carrots are well coated. Make a well in the center of the mixture. Combine the milk mixture, oil, egg and vanilla; then add to the dry ingredients. Stir until just moistened and no flour streaks remain. Spoon into muffin tins that have been coated with a non-stick spray, filling each cup 2/3rds full. Bake at 375 degrees F. for 20 to 25 minutes or until done. Serve warm. <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.find-a-recipe.co.uk" title="Free recipe">free recipes</a>