Bakery Style Master Muffins

Makes about 20 muffins (gluten and dairy free)
Courtesy of Allergy Free Baking Company

Dry mix ingredients:

• 4 cups all-purpose gluten-free flour blend
• 1½ teaspoons xanthan gum (leave out if flour blend already has it)
• ¼ cup brown sugar
• 1½ cups sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• Mix all dry ingredients and store in a container for continued use. Makes 6 cups, or two batches.

Wet mix ingredients:

• 2 eggs (room temperature)
• ¾ cup oil
• ¼ cup applesauce
• 1 teaspoon vanilla extract
• 1 cup room temperature milk (can be dairy-free)

Instructions:

1. When ready to bake, preheat the oven to 350 degrees.
2. Scoop 3 cups of the dry mix above into a large bowl.
3. Mix wet ingredients in a separate bowl and add to the dry.
4. Mix well and fold in flavor additions (see below).
5. Scoop batter nearly to the top of lined muffin tins and sprinkle with coarse sugar if desired.
6. Bake for about 22 minutes or until a toothpick comes out clean.

Flavor Ideas

• Fruit: Add 1½ cups blueberries, strawberries, peaches, or other fruit
• Chocolate chip: Add 1½ cups chocolate chips
• Apple cinnamon: Add 1½ cups peeled and diced apples, 1 teaspoon cinnamon, and a dash of nutmeg
• Lemon poppy seed: Add 2 tablespoons poppy seed and lemon extract

Chocolate Chip Cookies

Makes 18 cookies
Courtesy of Mile High Mitts

Ingredients:

• ½ cup butter, softened (or coconut oil, for dairy-free)
• ¼ cup brown sugar
• ½ cup white sugar
• 1 egg
• 1 teaspoon vanilla
• 1½ cups all-purpose or gluten-free flour
• 2 teaspoons cornstarch
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3/4 cup chocolate chips (dairy-free if necessary)

Instructions:

1. Preheat your oven to 350 degrees and line two pans with parchment paper.
2. In a large mixing bowl, add the butter and sugars and cream them together with a hand mixer for a couple minutes. Add in the egg and vanilla and lightly blend it together again.
3. In a separate mixing bowl, add the dry ingredients and stir them together (flour, cornstarch, baking soda, and salt).
4. Pour the dry ingredients into the wet ingredients and stir/fold them together until you have one consistent, thick cookie dough. Add chocolate chips and fold them into the batter.
5. Scoop the cookie dough onto the pans with a small cookie scoop, evenly spaced apart (at most 12 cookies per pan).
6. Bake for 10-12 minutes, or until the edges of the cookies are just set and the center is still a touch underdone.
7. Let the cookies cool for about 20-30 minutes on the pan, and then transfer them to a cooling rack until they are cooled entirely.
8. Devour!

Yellow Cake and Buttercream Frosting

Makes two 8-inch round layers or 24 cupcakes
Courtesy of Meraki Custom Cakes

Cake Ingredients:

• 2¼ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 4 ounces unsalted butter
• 1½ cups sugar
• 3 large eggs
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 cup full-fat milk

Instructions:

1. Preheat the oven to 375 degrees. Spray or line with parchment two 8-inch cake pans or three 6-inch cake pans.
2. Beat the butter and sugar together until fluffy and pale in color (3 minutes).
3. Add eggs one at a time, scrape down the bowl, add vanilla, and beat until blended.
4. Add the flour mixture (flour, baking powder, salt) alternating with the milk, ending with the flour. Beat until evenly combined.
5. Pour into cake pans or lined cupcake pans. Bake for 15-20 minutes and check. Cake will be done when a toothpick inserted comes out clean.

Buttercream ingredients:

• 1 cup unsalted butter
• 4 cups powdered sugar
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons full-fat milk

Instructions:

1. Beat butter with a mixer for one minute.
2. Scrape the bowl and add powdered sugar, salt, vanilla, milk, and beat until light and fluffy (5 minutes).

Classic Cornbread

Makes 16 pieces
Courtesy of Mile High Mitts

Ingredients:

• 1 cup flour (regular or all-purpose gluten-free)
• 1 cup cornmeal (gluten-free, if necessary)
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1/2 cup maple syrup (or honey)
• 1 cup unsweetened almond milk (or milk of choice)
• 1/3 cup melted coconut oil (or butter)
• 2 eggs

Instructions:

1. Preheat the oven to 400 degrees and line a 9 x 9 inch pan with parchment paper.
2. In a large mixing bowl, combine the dry ingredients and stir together.
3. In a small bowl, microwave the milk until it’s room temperature. (If using coconut oil, this will help the oil not return to a solid state when mixed with other cold ingredients.)
4. In a separate mixing bowl, whisk together the maple syrup, milk, and coconut oil. Add in the eggs and whisk together.
5. Pour the wet ingredients into the dry ingredients and stir together until all is well combined.
6. Pour into the pan and bake in the oven for 20-25 minutes, or till the top is springy to touch and a toothpick inserted comes out clean.
7. Let cool, and then remove the cornbread and cut into 16 pieces.

READ MORE: High Altitude Baking Tips