General tips

Oven Tips : Switch your oven off a few minutes before your food is ready - it will stay hot enough to finish cooking the food.

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

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.

Peanut Butter & Jelly Muffins Recipe

	Category	Jelly Recipes
	Views	175
	Ratings	0

Ingredients And Procedures

2 c Whole Wheat Flour

1/2 c Sugar

1 1/2 ts Baking Powder

1/2 ts Salt

3/4 c Peanut Butter; Crunchy Style

3/4 c Skim Milk

2 ea Eggs; Small

1/4 c Fruit Preserves

Combine the flour, sugar, baking powder and the salt in a mixing bowl. Cut in the peanut butter with two forks or a pastry blender until the mixture resembles coarse crumbs. Add the milk and eggs all at once, stirring until the flour is moistened. Place 2 Tb of the batter into a greased, fluted or plain muffin cup. Place 1 ts of the preserves in the center of the batter and top with 2 tb more of the batter. Repeat until you have 12 muffins. Bake in a 375 degree F. oven for 15 to 17 minutes. Remove from the muffin cups and cool on a rack.

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<h1>Peanut Butter & Jelly Muffins</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 c Whole Wheat Flour <P>1/2 c Sugar <P>1 1/2 ts Baking Powder <P>1/2 ts Salt <P>3/4 c Peanut Butter; Crunchy Style <P>3/4 c Skim Milk <P>2 ea Eggs; Small <P>1/4 c Fruit Preserves <P>Combine the flour, sugar, baking powder and the salt in a mixing bowl. Cut in the peanut butter with two forks or a pastry blender until the mixture resembles coarse crumbs. Add the milk and eggs all at once, stirring until the flour is moistened. Place 2 Tb of the batter into a greased, fluted or plain muffin cup. Place 1 ts of the preserves in the center of the batter and top with 2 tb more of the batter. Repeat until you have 12 muffins. Bake in a 375 degree F. oven for 15 to 17 minutes. Remove from the muffin cups and cool on a rack. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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