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Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

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.

Lemon Yogurt Muffins

	Category	Egg Recipes
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Ingredients And Procedures

*INGREDIENTS* 2 c Flour, white, unbleached

1 ts Baking powder

1 ts Baking soda

1/2 ts Salt

2 Eggs, lightly beaten

1 1/4 c Yogurt

1/4 c Butter, unsalted, melted and

-cooled 1/4 c Sugar

2 tb Honey

1 tb Lemon zest, grated

*** LEMON SYRUP *** 1/3 c Lemon juice, fresh

1/3 c Sugar

Calories per serving: Number of Servings: 12 Fat grams per serving: : Approx. Cook Time: 20min Cholesterol per serving: Marks: *DIRECTIONS* Preheat oven to 375 degrees F. Sift together flour, baking powder, baking soda and salt. In a seperate bowl, whisk together eggs, yogurt, butter, 1/4 cup sugar, honey and lemon zest. Add the flour mixture and fold until just combined. Spoon into buttered muffin tins and bake for 15 to 20 minutes. While the muffins are baking, mix lemon juice, 1/3 cup sugar and 3 Tablespoons water. When the muffins are done, remove them from the oven and pierce the top of each one several times with a fork. Brush the syrup over the top of each one. Let the muffins cool in the tins for three minutes, then cool on a rack. Makes 12 muffins.

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<h1>Lemon Yogurt Muffins</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>*INGREDIENTS* 2 c Flour, white, unbleached <P>1 ts Baking powder <P>1 ts Baking soda <P>1/2 ts Salt <P>2 Eggs, lightly beaten <P>1 1/4 c Yogurt <P>1/4 c Butter, unsalted, melted and <P>-cooled 1/4 c Sugar <P>2 tb Honey <P>1 tb Lemon zest, grated <P>*** LEMON SYRUP *** 1/3 c Lemon juice, fresh <P>1/3 c Sugar <P>Calories per serving: Number of Servings: 12 Fat grams per serving: : Approx. Cook Time: 20min Cholesterol per serving: Marks: *DIRECTIONS* Preheat oven to 375 degrees F. Sift together flour, baking powder, baking soda and salt. In a seperate bowl, whisk together eggs, yogurt, butter, 1/4 cup sugar, honey and lemon zest. Add the flour mixture and fold until just combined. Spoon into buttered muffin tins and bake for 15 to 20 minutes. While the muffins are baking, mix lemon juice, 1/3 cup sugar and 3 Tablespoons water. When the muffins are done, remove them from the oven and pierce the top of each one several times with a fork. Brush the syrup over the top of each one. Let the muffins cool in the tins for three minutes, then cool on a rack. Makes 12 muffins. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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