1 c flour

1/4 c sugar

1 tsp ground cinnamon

1 tbs baking powder

1/2 tsp salt

1 c quick-cooking rolled oats

1/2 c chopped raisins

1 lg egg, beaten lightly

3/4 c milk

1 tsp vanilla

3 tbs vegetable oil

TOPPING:

2 tbs sugar

2 tsp flour

1 tsp ground cinnamon

1 tsp margarine, melted

Preheat the oven to 375 degrees. Grease 12 muffin cups or line with paper baking cups. Set aside.

Sift the flour, sugar, cinnamon, baking powder, and salt into a lg bowl. Stir in the oatmeal and raisins. In another bowl, combine the beaten egg, milk, vanilla, and oil. Add this gently to the flour mixture, stirring just until moistened. Spoon the batter into the prepared muffin cups, filling each two-thirds full.

TO MAKE THE TOPPING: Combine the topping ingredients in a small bowl and sprinkle evenly over the muffin batter in the cups. Bake until a toothpick inserted in the muffin centers comes out clean, about 20 minutes. Remove to a wire rack to cool.

makes 12 muffins

2 c flour

1/4 c vegetable oil

3/4 tsp salt

3 tsp baking powder

1 c (2 sticks) butter, softened

1 c buttermilk OR sour milk

1 tsp  baking soda

Preheat the oven to 400 degrees. Lightly grease a baking sheet and set aside.

In a lg bowl, combine the flour, vegetable oil, salt, baking powder, butter, milk, and baking soda. Stir with a wooden spoon until the mixture forms a smooth batter. Drop by the tsp onto the prepared baking pan. Bake until golden brown, 10-15 minutes.

makes 12 biscuits

2 c flour

1 tbs baking powder

1 tsp salt

1/4 c mayonnaise

1 c milk

1 tsp sugar

Preheat the oven to 357 degrees. Grease a baking sheet or 12 muffin cups and set aside.

In a lg bowl, combine the flour, baking powder, and salt. Blend in the mayonnaise, milk, and sugar until the mixture is creamy. Drop by the tbs onto the prepared pan or fill the muffin cups two-thirds full. Bake until golden brown, 18-20 minutes.

makes 12 biscuits

2 lg eggs

1/2 c vegetable oil

1 c sugar

1/2 tsp vanilla

1/2  tsp almond extract

1 2/3 c flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 c chopped strawberries (fresh OR lightly drained frozen)

1/2 c chopped nuts of your choice

Preheat the oven to 350 degrees. Grease a 5″x9″ pan and set aside.

In a lg bowl, beat the eggs until foamy. Add the oil, sugar, vanilla, and almond extract to the eggs and mix well. In another bowl, stir together the flour, baking powder, baking soda, and salt. Add to the oil mixture and stir until just barely moistened. Add the strawberries and nuts and lightly mix, being careful not to overmix. Pour into the prepared pan and bake until nicely browned and a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. If it begins to brown too quickly, place aluminum foil over top of the bread.

2 c flour

2 tsp baking powder

1/4 tsp baking soda

3/4 c packed brown sugar

3 tbs butter, softened

2 lg eggs

1 (8 oz) can crushed pineapple, undrained

2 tsp ground cinnamon

2 tsp. sugar

Preheat the oven to 350 degrees. Grease a 5″x9″ loaf pan and set aside.

In a bowl, whisk together the flour, baking powder, and baking soda. In a lg bowl, combine the brown sugar, butter, and eggs, and stir well; then mix in the pineapple and its juices. Gradually begin adding the flour mixture to the pineapple mixture, and stir until thoroughly combined. Pour the batter into the prepared loaf pan, and sprinkle the top with the cinnamon and sugar. Bake for 40 minutes, or until a toothpick inserted in the center of the bread comes out clean. Cool the bread on a wire rack for 15 minutes, then remove from the pan and cover with plastic wrap until ready to serve.

makes 1 loaf

1 c cornmeal

1 tsp salt

1/2 tsp dry mustard

1/4 tsp ground pepper

3 tbs sugar

3 c milk

1 c grated cheddar cheese

6 lg eggs

Preheat the oven to 350 degrees. Grease a 2 qt casserole and set aside.

Combine the cornmeal, salt, dry mustard, pepper, and sugar in a lg saucepan over low heat. When the mixture begins to bubble and thicken, gradually stir in the milk. Continue to cook over low heat and stir constantly until thickened. Stir in the cheese until melted, and remove from heat. In a separate small bowl, beat the eggs vigorously and stir a small amount (2-3 tbs) of the hot mixture into the eggs. Then add the eggs to the hot mixture, mixing thoroughly. Pour into the prepared casserole. Bake until puffy and browned, about 45 minutes. Remove the bread from the pan and cool on a wire rack or windowsill.

Serves 10-12

2 med apples

1 1/2 c all-purpose gluten-free flour

1 1/ 2 c flax seed meal (see note)

1 c brown sugar

2 tsp baking soda

2 tsp cinnamon

1 tsp kosher salt

2 lg eggs, lightly beaten

3/4 c whole milk OR unsweetened almond milk

1 tsp vanilla

1/4 c whole flax seeds

Preheat the oven to 350 degrees. Peel and puree the apples in a blender or food processor. Set aside (the mixture will turn brown). Line a 6-muffin tin with lg paper cups, and set aside.

In a lg bowl, mix the flour, flax seed meal, sugar, baking soda, salt, and cinnamon. In a separate bowl, combine the milk, eggs, and vanilla. Mix well, and slowly pour the liquid ingredients into the dry ingredients, stirring. When the wet and dry ingredients are combined, add the apple puree and stir to combine.

Using a measuring cup or scoop, evenly divide the batter between the muffin cups. (They will fill nearly all the way to the top, and because these are gluten-free muffins, they aren’t going to rise too much.) Sprinkle the flax seeds on top of each muffin. Bake, uncovered, for 20-30 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool in the muffin tin for 5-10 minutes.