01 Jun Rhubarb Oatmeal Muffins

[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)

01 Mar Chocolate Chip Banana Muffins

[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="3092"][/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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Muffin Mix

• 1 1/2 Cup Gluten Free Flour
• 1  tsp Baking Soda
• 1/2 tsp Salt
• 3/4 Cup White Sugar
• 3 Ripe Bananas (mashed)
• 1 Egg (best at room temperature)
• 1/2 Cup Vegetable Oil
• 1 tsp Vanilla Extract
• 1/2 Cup Chocolate Chips

13 Feb White Chocolate Chip Peanut Butter Cookies

[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="3086"][/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: 15 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
• 3/4 Cup Sugar
• 1/3 Cup Crunchy Peanut Butter
• 1 Egg
• 1/2 tsp Vanilla
• 1 1/4 Cups Gluten Free Flour I use Bobs Gluten Free Flour
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 3/4 Cups White Chocolate Chips