Blueberry Flax Muffins (Bethany Mavis)

Ingredients

• 1½ cups whole-wheat flour
• ¾ cup ground flaxseed
• ¾ cup oat bran
• 1 cup brown sugar
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp sea salt
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 apple, peeled, cored and grated
• 2 cups frozen blueberries
• 1 cup raisins
• 1 cup chopped walnuts
• 2 bananas
• ¾ cup almond milk
• 2 eggs, beaten
• 1 tsp vanilla extract

Directions

Preheat oven to 350 degrees. Grease and flour muffin pans or use cupcake liners. Place raisins in a small bowl. Bring 1 cup of water to a boil and pour over the raisins. Let sit for 5 minutes, then drain. Meanwhile, in a large bowl combine flour, flax, oat bran, brown sugar, baking soda, baking powder, salt and spices. Stir in grated apple, blueberries, drained raisins and walnuts. In a small bowl, mash the bananas with a fork. Add almond milk, eggs and vanilla; stir to combine. Pour the wet ingredients into the dry ingredients. Stir just until all ingredients are moistened. Fill muffin cups ¾ full and bake 15–20 minutes, or until a toothpick inserted in the center comes out clean. Yields 18 muffins.

The Setai Fifth Avenue Chocolate Chip Cookie

Ingredients

• 1 1/2 Cups Granulated Sugar
• 1 1/2 Cups Brown Sugar
• 1 lb Butter
• 4 Eggs
• 3 1/2 Tsp Vanilla Extract
• 3 1/2 Cups All Purpose Flour
• 2 1/2 Tsp Salt
• 1 1/2 Tbsp Baking Soda
• 2 Cups Chocolate Chips

Directions

1. Combine both sugars and butter in bowl.  Cream together until light and fluffy.
2. Add eggs, one at a time, scrapping down the bowl after each addition.  Add the vanilla extract.
3. Combine flour, salt, and baking soda into a separate bowl and then add to sugar mixture, just to combine.  Mix in chocolate chips.
4. Place rounded tablespoons of dough onto a cookie sheet and back cookies at 350 degrees Fahrenheit for 5 to 7 minutes or until golden brown.
5. Remove tray from oven, allow cookies to cool for 2 minutes before removing them.
6. Eat and enjoy!