If you know me, then you know I love food! I enjoy preparing food, tasting food, trying new recipes, and sharing food with family and friends. In the last few years, I started saving and tweaking recipes to make them my own. Below are a few recipes that I enjoy and I hope you will too.

Gluten free banana muffins

1 3/4 cup gluten free flour (I use Pamela’s gluten free All-Purpose flour blend)
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/2 cup unsalted butter, softened (can substitute with vegetable oil)
1/2 cup light brown sugar (can substitute with coconut sugar)
1/4 cup granulated sugar
2 eggs
2-3 ripe bananas

1. Preheat oven to 375 degrees
2. In medium sized bowl, mix dry ingredients
(flour, baking powder, baking soda, cinnamon, brown sugar, and granulated sugar)
3. In small bowl, mix wet ingredients (butter, eggs, bananas)
4. Pour wet ingredients over dry ingredients
5. Grease cupcake/muffin pan with melted butter
6. Pour batter into pan and bake for 17-20 minutes

Blue corn mush

1/2 cup roasted blue cornmeal
1 tsp juniper ash
3 cups water

1. Boil 2 cups of water and add in juniper ash and whisk for a minute
2. In small bowl, mix together 1 cup water and blue cornmeal
3. Stir blue cornmeal mixture into boiling pot slowly and whisk for 10-15 minutes

Blue corn muffins

1 cup all-purpose flour (can sub with gluten free flour)
1 cup roasted blue cornmeal
4 tsp baking powder
1/4 tsp salt
1/4 cup sugar (any kind, can use less, can sub with raw honey)
1 cup milk (dairy or non-dairy, I use unsweetened coconut milk)
1/4 cup melted unsalted butter (can sub with vegetable or coconut oil)
2 eggs

1. Preheat oven to 350 degrees
2. Coat a cupcake pan with melted butter or non-stick spray
3. Mix dry ingredients in large bowl
4. Mix wet ingredients in separate bowl
5. Pour wet ingredients over dry ingredients and whisk togetherz
6. Fill cupcake pan with batter
7. Bake for 20-25 minutes