Tried a new granola recipe from 100 Days of Real Food. The granola is so yummy and easy to make. Booli loved it too! I did the cereal version this time around. Can't wait to try granola bar version!

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.

Still working through those apples! Decided to try making some homemade applesauce in the slow cooker.

APPLESAUCE
From Not Your Mother's Slow Cooker Cookbook

8-10 apples, peeled, cored and quartered
2 Tbsp. fresh lemon juice
2 Tbsp. water, as needed
Sugar to Taste

Put the apples in the slow cooker and toss with lemon juice. If apples seem unusually dry, add water to cooker. Cover and cook until the apples are extremely tender and falling apart, on HIGH or 3 to 3 1/2 hours or on LOW for 5 to 6 hours.
Puree the cooked apples in the cooker with a hand held immersion blender. Add sugar to taste.
Yum!

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.