Food tips

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Track down specials and buy in bulk. Buying in bulk means less trips, and can be a good way of reducing your food miles.

Cappuccino Cream Muffins with Chocolate Ripple

	Category	Baking Recipes
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Ingredients And Procedures

CHOCOLATE RIPPLE: 1/4 c all-purpose flour

2 tbsp brown sugar -- lightly packed

1 tsp cinnamon

2 tbsp butter or margarine

2 squares semisweet chocolate -- chopped

BATTER: 2 tbsp instant coffee granules

1/2 c hot water

2 1/2 c all-purpose flour

1/2 c sugar

1 tbsp baking powder

1 tsp cinnamon

1/2 tsp salt

2 eggs

1 c sour cream

1/3 c butter or margarine -- melted

1 square semisweet chocolate -- melted, optional

Grease muffin cups or line with paper baking cups.

Chocolate Ripple: Mix flour, sugar and cinnamon in a small bowl. Cut in butter until mixture resembles fine crumbs. Stir in chopped chocolate. Set aside.

Batter: Dissolve coffee in hot water, cool. Mix flour, sugar, baking powder, cinnamon and salt in a large bowl. Beat eggs, sour cream, melted butter and coffee together with a whisk or fork. Stir liquid into dry ingredients, stirring just until moistened. Batter will be stiff. Spoon half the batter into muffin cups. Spoon a heaping tbsp of ripple mixture on top. Top with remaining batter. Bake at 400 F for 20 - 25 minutes or till firm to the touch. Cool in pan 5 minutes, remove muffins and cool on a rack. If desired, drizzle melted chocolate over top of muffins.

Formatted for MasterCook by Mardi Desjardins July 7, 1997.

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<h1>Cappuccino Cream Muffins with Chocolate Ripple</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>CHOCOLATE RIPPLE: 1/4 c all-purpose flour <P>2 tbsp brown sugar -- lightly packed <P>1 tsp cinnamon <P>2 tbsp butter or margarine <P>2 squares semisweet chocolate -- chopped <P>BATTER: 2 tbsp instant coffee granules <P>1/2 c hot water <P>2 1/2 c all-purpose flour <P>1/2 c sugar <P>1 tbsp baking powder <P>1 tsp cinnamon <P>1/2 tsp salt <P>2 eggs <P>1 c sour cream <P>1/3 c butter or margarine -- melted <P>1 square semisweet chocolate -- melted, optional <P><P>Grease muffin cups or line with paper baking cups. <P>Chocolate Ripple: Mix flour, sugar and cinnamon in a small bowl. Cut in butter until mixture resembles fine crumbs. Stir in chopped chocolate. Set aside. <P>Batter: Dissolve coffee in hot water, cool. Mix flour, sugar, baking powder, cinnamon and salt in a large bowl. Beat eggs, sour cream, melted butter and coffee together with a whisk or fork. Stir liquid into dry ingredients, stirring just until moistened. Batter will be stiff. Spoon half the batter into muffin cups. Spoon a heaping tbsp of ripple mixture on top. Top with remaining batter. Bake at 400 F for 20 - 25 minutes or till firm to the touch. Cool in pan 5 minutes, remove muffins and cool on a rack. If desired, drizzle melted chocolate over top of muffins. <P>Formatted for MasterCook by Mardi Desjardins July 7, 1997. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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