Zucchini Muffins

 These muffins are so light and fluffy!  Thanks for the recipe, Reenie!

• 1 cup flour (I use 1/2C Bob's Red Mill GF and 1/2C Namaste GF flour)
• 3/4 cup sugar
• 1/3 cup Cocoa powder (Dark cocoa also works)
• 1 tsp ground cinnamon 
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup milk (any milk ok)
• 2 tsp vinegar
• 1/4 cup vegetable oil
• 1 egg, whisked
• 1 tsp vanilla
• 3/4 cup grated zucchini
• 1/2 cup boiling water
• 1/2 cup chocolate chips

1. Preheat oven to 350.  Line muffin pan with parchment liners (or foil, in a pinch)
2. In a medium bowl, whisk together flour, sugar, cocoa, cinnamon, baking soda, and salt.  
3. In a separate bowl, whisk together milk, vinegar, vegetable oil, whisked egg, and vanilla until combined.  
4. Pour wet mixture over dry cocoa mixture and stir by hand until all the flour is incorporated.  Stir in the zucchini, followed by boiling water. 
5. Fill muffin liners 3/4 of the way full, sprinkle with chocolate chips. 
6. Bake at 350 for 13-17 minutes, until tops spring back and a tester inserted in the center of a muffin comes out clean.  

**If buying lots of zucchini at once, you can grate it, measure it out, and put it in snack sized bags and store it in the freezer.  Thaw when ready to make more muffins!

Fried Cabbage

•  6 pieces of bacon, cut into 1" pieces
• 1 smoked sausage, cut into 1" pieces
• 1 sweet onion, diced
• 3 cloves of garlic, minced
• 2 TBS stone ground mustard (Dijon mustard works too)
• 1/4 tsp smoked paprika
• 1 cabbage, cut into pieces
• salt and pepper to taste

1. In large frying pan, cook bacon.  When bacon is about halfway cooked, toss in the smoked sausage.  Cook together until the bacon is crispy.  Remove from pan and allow to drain on a paper towel.  
2. Keep approximately 2 TBS of bacon grease in the pan, drain the rest.  
3. Add onion to bacon grease and sauté until translucent, about 2-3 minutes.  
4. Add garlic, mustard, smoked paprika, salt, and pepper.  Stir to combine.  
5. Place cut cabbage into pan, stirring to combine with seasonings.  Sauté cabbage, stirring frequently, until cabbage is soft and lightly caramelized, about 12-15 minutes.  
6. Toss bacon and sausage back into ban and serve.  

GF Blackberry Coffee Cake

 This coffee cake is crave-able!  Yum yum yum!

• 3 cups flour (I like King Arthur's GF cup for cup, Bob's Red mill cup for cup, or Namaste GF flours.  I usually use a combination of these)
• 1 1/2 cups sugar
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 3 eggs
• 3/4 cups vegetable oil
• 1/4 cup orange juice
• 1/4 tsp orange extract
• 1 21oz can Blackberry Pie Filling
• 1/4 cup brown sugar
• 2 tsp cinnamon

Glaze

• 3/4 cup powdered sugar
• 4 tsp milk (we like lactose free)

1. Preheat oven to 350.  Prepare 9x13-inch baking dish by spraying with cooking spray
2. In large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add in wet ingredients (eggs, vegetable oil, orange juice, and extract), and stir until mixed.
4. Spread half the batter into prepared baking dish.
5. Spread pie filling on top of batter.
6. Use a spoon to drop remaining batter evenly on top
7. In small bowl, combine brown sugar and cinnamon.  Sprinkle on top of batter.  
8. Bake at 350 for 35-45 mins
9. In a small bowl, mix together powdered sugar and milk until it is smooth.  Once coffee cake has cooled, drizzle glaze on top.