BLUEBERRY MUFFINS
adapted from Cookie and Kate

5 tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg
3/4 cup plain yogurt
1 1/2 cups whole wheat pastry flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup blueberries, fresh or frozen (no need to defrost the frozen)

Preheat oven to 375°F.
Line a standard 12 cup muffin tin with paper liners or spray with nonstick cooking spray.
Beat the butter and sugar until light and fluffy .
Add egg and beat well, then yogurt.
Mix the dry ingredients together in a separate bowl and added it to the bowl of liquid ingredients.
Mix until combined.
Gently fold in your blueberries.
Bake for 25 to 30 minutes, until the tops are golden.

Yum!

In my opinion, it doesn't get any better than oats and chocolate. Doing a little holiday baking.

OATMEAL CHOCOLATE CHIP BARS
Adapted from the the fine folks at Quaker Oats

1/2  cup (1 stick) plus 6 tablespoons butter, softened
3/4  cup firmly packed brown sugar
1/2  cup granulated sugar
2  eggs
1  teaspoon vanilla
1 1/2  cups all-purpose flour
1  teaspoon baking soda
1  teaspoon ground cinnamon
1/2  teaspoon salt
3  cups old fashioned oats (uncooked)
1  12 oz. bag chocolate chips (I like them chocolately!)

Heat oven to 350°F.
In large bowl, beat butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and chocolate chips; mix well.
Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.

We had an abundance of blueberries the other day. I put on Bette Midler's Blueberry Pie and Booli and I had great fun making these. 

MINI BLUEBERRY PIES
Adapted from The King Arthur Flour Baker's Companion

6 cups fresh blueberries
2 Tablespoons orange juice
1 cup sugar
1/4 cup cornstarch
1 package refrigerated pie crust (should have 2 crusts)

Place all the ingredients except the dough in a saucepan and simmer until filling is thickened. Cool to lukewarm.
Preheat oven to 350.
Roll out dough. Use a 4 inch round cookie cutter to cut out 12 circles.  Use a 3 inch round cookie cutter to cut out 12 more circles. Fit the large circles in a muffin tin. Spoon the filling into the shells. top with small circles and pinch edges of the crust together. Cut vents in the top of the dough. Sprinkle with sugar. Bake for 30 minutes.

Making use of our harvest. These muffins made the house smell incredible.
Next time I want to try grating the apple, rather than chopping it.

WHOLE WHEAT APPLE MUFFINS
From Smitten Kitchen

Yield: 18
1 cup (4 ounces) whole wheat flour
1 cup (4 1/4 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/4 cup dark brown sugar
1 large egg, lightly beaten
1 cup (8 ounces) yogurt
2 large apples, peeled, cored, and coarsely chopped

Preheat the oven to 450. Line a muffin tin with muffin cups and set aside.
Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the yogurt gently. Stir in the dry ingredients and fold in the apple chunks.
Divide the batter evenly among the prepared muffin cups. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.