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General cooking tips

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.


Kitchen Tip : On electric stovetops, use flat-bottomed pans that make full contact with the element. A warped or rounded pan may be a conversation piece, but will waste most of the heat.


Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.









Choco Lowfat Muffins Recipe
Choco Lowfat Muffins Category Baking Recipes 
Views 165 
Ratings 0 
Ingredients And Procedures
Ingredients
1 1/2cupflour, all-purpose
3/4cupsugar
1/4cupcocoa powder, unsweetened, regular or european style
2teaspoonbaking powder
1teaspoonbaking soda
1/2teaspoonsalt
2/3cupvanilla yogurt, nonfat
2/3cupmilk, skim
1/2teaspoonvanilla extract
1powdered sugar (optional)

Directions:

Preheat oven to 400 degrees; line muffin cups with paper baking cups. In a medium bowl, stir together the flour, sugar, cocoa, baking powder, baking soda and salt. Stir in the yogurt, milk and vanilla extract just until combined. Do not beat. Fill the muffin cups 2/3 full with batter.

Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly in the pans on wire racks. Remove from the pans. Sprinkle powdered sugar over the tops of the muffins, if desired. Serve warm. Cover and store at room temperature, or freeze in an airtight container for longer storage.
 
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