Expresso Chip Muffins 3/4 cup flour 2/3 cup oats 2 & 1/2 tbsp cocoa 1/2 cup brown sugar 1/2 tsp baking soda 1/4 tsp baking powder 1/2 cup dark or milk chocolate chips/chunks 1 cup plain yogurt 1/4 cup brewed expresso (or more if you like the taste) 1/2 stick butter, melted 2 eggs 1/2 tsp vanilla extract
CRISP SWEDISH BUTTER COOKIES: 1 cp butter, softened; 1 cp sugar, 1 egg, 1 1/2 t vanilla, 1 cp potato starch flour, 1 cp flour. Cream together butter/sugar. Beat in egg/vanilla. Sift together flour and potato starch flour; add to butter mixture and stir until combined. Chill dough for about an hour. Roll into small balls and place on ungreased or parchment lined cookie sheets. Press gently with palm of hand to flatten slightly. Bake at 375 degrees F for 10 minutes or until edges are brown.