Peanut Butter Oatmeal Muffins

1 1/2 cups whole wheat pastry flour
1/2 cup quick-cooking rolled oats
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup brown sugar

1/2 cup peanut butter
2 eggs, beaten
1 cup buttermilk

Preheat oven to 375 F. Line a muffin tin with paper liners or spray with cooking spray.

Stir together flour, oats, baking powder, baking soda, salt, and brown sugar. Make a well in the center of the dry ingredients.

Combine peanut butter, eggs, and buttermilk and whisk until smooth. Pour the peanut butter mixture into the dry mixture and stir gently just until the dry ingredients are mixed in.

Divide the batter between the cups, about 1/3 cup each.

Bake for 18 to 20 minutes, until lightly browned. Cool on a wire rack.

They freeze well.

Spiced Nuts

2 egg whites
1 1/2 tsp salt
2/3 - 3/4 cup sugar
2 tsp cinnamon
1 Tbsp. paprika
1 1/2 tsps cayenne pepper

About 2 lbs nuts (pecans, walnuts, almonds, hazelnuts or a combination)
1/2 stick (4 Tbsps) unsalted butter, melted & cooled

Preheat oven to 325 F.

Beat whites and salt in a bowl with an electric mixer until very foamy. Gradually beat in sugar and spices. Stir in nuts and butter, combining well, and spread in a large shallow baking pan.

Bake nuts in middle of oven, stirring every 10 minutes, until crisp and golden, about 30 to 40 minutes. Spread nuts on a sheet of foil and cool. Break up nut clusters. Keep nuts in an airtight container at room temperature.

Granola Muffins

1 cup granola
1/2 cup milk
1 cup golden raisins or other dried fruit
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/4 cup honey
1/2 cup buttermilk or plain yogurt
1/4 cup canola oil
1 teaspoon vanilla extract

1. Preheat the oven to 375ºF with a rack in the middle. Oil 12 muffin cups. Combine the granola and milk in a bowl and let sit for 30 minutes. Meanwhile, cover the raisins with hot water and soak for 15 minutes. Drain and dry on paper towels. (I didn't soak the dried cherries I used.)

2. Sift together whole wheat flour, baking powder, baking soda, and salt.

3. In medium bowl, beat together the eggs, honey, buttermilk or yogurt, canola oil and vanilla. Quickly whisk in the flour, then fold in the granola and raisins. Combine well

4. Spoon into muffin cups, filling each about 3/4 full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then unmold and cool on a rack.

Yield: 12 muffins

Advance preparation: These will be good for a couple of days, and freeze well. Thaw overnight or in the microwave.