• 3 cups all-purpose flour
• 21/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon grated nutmeg
• 1/4 teaspoon baking soda
• 3/4 cup whole milk
• 2 tablespoons buttermilk
• 8 tablespoons (1 stick) plus 2 tablespoons
• (1/4 stick) butter, at room temperature
• 3/4 cup plus 2 tablespoons sugar
• 2 large eggs

• 1 cup sugar
• 1 tablespoon ground cinnamon
• 8 to 12 tablespoons (1 to 11/2 stickes) butter, melted

• Preheat the oven to 375°F. Grease a 12-cup muffin tin with butter, oil,
• or cooking spray and dust with flour.
• 2. In a medium bowl, sift together the flour, baking powder, salt, nutmeg, and baking soda. In
• a small bowl, whisk together the milk and buttermilk.
• 3. In the bowl of an electric stand mixer fitted with the paddle attachment, or using a handheld
• mixer, cream the butter and sugar together at medium speed until light and fluffy, about 5 minutes.
• Beat in the eggs, one at a time, beating well after each egg is added to thoroughly combine.
• 4. With the mixer at low speed, beat one-fourth of the flour mixture into the butter mixture.
• Beat in one-third of the milk mixture. Add the rest of the two mixtures, alternating the dry and
• wet ingredients, ending with the dry ingredients. Take care not to overmix. You just want the ingredients
• to come together.
• 5. Scrape the batter into the prepared muffin
• tin, filling the cups just to the rim with batter.
• Bake until lightly golden and firm to the touch,
• about 20 minutes. Let the muffins cool in the pan
• for 5 minutes, then remove them and transfer to a
• wire rack set on a baking sheet.

• In a small bowl, combine the sugar and cinnamon. 
• Brush each muffin
• Top generously with the melted butter. 
• Then sprinkle generously with the cinnamon sugar

 

1. Tag your bestie
2. INCLUDE your e-mail for swap partner reveal
3. The post will be closed to new entries Wednesday 5/25
4. Look for a confirmation e-mail from us with your swap info
5. PLEASE be sure you will be able to send a box for around $40 at the assigned time so everyone who sends a box gets a box!
6. Happy swap shopping!!!!

 💗✨📦

• 1/2 cup coconut milk
• 4 oz unsweetened vanilla coconut milk yogurt (I buy So Delicious brand from Whole Foods)
• 1/2 cup frozen blueberries
• 1/2 frozen banana
• 1/8 cup raw, uncooked certified gluten-free oats ( I use Bob's Red Mill Brand)
• 1 scoop gluten free vegan protein powder ( I use Arbonne brand vanilla)
• 1/4 teaspoon lemon zest
• 1/2 cup ice cubes

• Place all items in blender and whirl it up until completely blended

• 2 cups coconut milk
• ½ cup chia seeds
• ½ teaspoon vanilla extract
• 1 Tbsp raw organic honey

•  Place all ingredients in mason jar and stir well
• Let sit for at least 20 minutes

• 1 scoop of Harvest Small Batch gluten free granola 

• 1/2 cup coconut milk
• 1 cup frozen strawberries
• 1/2 frozen banana
• 2 heaping Tbsp cashews
• 1 scoop gluten free vegan protein powder ( I use Arbonne brand vanilla)
• 1/2 teaspoon good vanilla extract
• 1/4 teaspoon lemon zest
• 1/2 cup ice

• Place all items in blender and whirl it up until completely blended

• 1 scoop of Harvest Small Batch gluten free granola