Author: Ken Alger

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="2/3"][image_slider_no_space height="400" navigation_style="light" highlight_active_image="yes" images="3228"][/vc_column][vc_column width="1/3"][vc_column_text]Prep Time: 15 minutes[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_column_text]Cook Time: 13 minutes[/vc_column_text][vc_column_text][/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_column_text]Serving: makes about 1 1/2 dozen cookies[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_empty_space height="20px"][vc_column_text]

A Word From The Cook

[/vc_column_text][vc_column_text]The don't taste Gluten Free - but they are![/vc_column_text][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_empty_space height="70px"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/2"][vc_column_text]

Ingredients

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Cookie Mix

  • 1/2 Cup Butter (1 stick) softened
  • 1/2 Cup Brown Sugar (packed)
  • 1/4 Cup White sugar
  • 1 Egg
  • 2 tsp Vanilla Extract
  • 2/3 Cups Gluten Free Flour (I use Bobs Gluten Free Flour)
  • 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 1 1/2 Cups Rolled Oats
  • 1/2 Cup Chocolate Chips

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="2/3"][image_slider_no_space height="400" navigation_style="light" highlight_active_image="yes" images="3208"][/vc_column][vc_column width="1/3"][vc_column_text]Prep Time: 20 minutes[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_column_text]Cook Time: 18 minutes[/vc_column_text][vc_column_text][/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_column_text]Serving: makes 9-10 muffins[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_empty_space height="20px"][vc_column_text]

A Word From The Cook

[/vc_column_text][vc_column_text]A good refreshing taste of Blueberries.   Oh, the chocolate chips help too![/vc_column_text][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_empty_space height="70px"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/2"][vc_column_text]

Ingredients

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Muffin Ingredients

  • 1 1/2 Cups of all Purpose Flour
  • 3/4 Cups White Sugar
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1/3 to 1/2 cup Milk
  • 1 1/2 tsp vanilla extract
  • 1/2 cup Blueberries
  • 1/2 cup Chocolate Chips

[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="2/3"][image_slider_no_space height="400" navigation_style="light" highlight_active_image="yes" images="3136"][/vc_column][vc_column width="1/3"][vc_column_text]Prep Time: 20 minutes[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_column_text]Cook Time: 18 minutes[/vc_column_text][vc_column_text][/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_column_text]Serving: makes 1  dozen[/vc_column_text][vc_separator type="normal" up="5" down="5"][vc_empty_space height="20px"][vc_column_text]

A Word From The Cook

[/vc_column_text][vc_column_text]A good use of ripened bananas.   Oh, the chocolate chips help too![/vc_column_text][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column][vc_empty_space height="70px"][/vc_column][/vc_row][vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern"][vc_column width="1/2"][vc_column_text]

Ingredients

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Dry Muffin Ingredients

  • 1 1/4 Cups of all Purpose Flour
  • 3/4 Cups Brown Sugar
  • 1/2 Cup Rolled Oats
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon

Wet Muffin Ingredients

  • 1/2 Cup Milk
  • 1/2 tsp Vinegar
  • 1/2 tsp Vanilla
  • 1//4 Cup Vegetable Oil
  • 1 Egg (beaten)
  • 1 Cup Rhubarb (chopped, reserving 1/8th cup for topping)

Cinnamon Butter Crumble

  • 1/8 Cup butter (chilled and cut into small pieces)
  • 1/8 Cup all Purpose Flour
  • 1/8 Cup Rolled Apps
  • 1 Tbsp Brown Sugar
  • 1/2 tsp Cinnamon
  • 1/2 tsp Raw Sugar (for topping)