Food tips

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

Lemon Yogurt Muffins Recipe

	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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