Maple Corn Flake Granola

Yield: approximately 8 cups

6 tablespoons unsalted butter

1 cup pure maple syrup

1 teaspoon pure vanilla extract

3 cups uncooked old-fashioned oats (not instant)

3 cups corn flakes

1 cup sliced almonds

½ cup raw pumpkin seeds (pepitas)

½ cup raw walnut pieces

2 teaspoons ground cinnamon

1 teaspoon ground cardamom

Orange zest from 1 small orange, grated on a Microplane

1/2 teaspoon kosher salt

2 cups of any combination of the following:

dried blueberries

dried cranberries

dried sweet cherries

black currants or raisins

1. Adjust an oven rack to the middle position, then preheat the oven to 325ºF.

2. Melt the butter with the maple syrup in a medium saucepan over low heat.

3. Remove from the heat and add the vanilla.

4. Combine the oats, corn flakes, almonds, pumpkin seeds, walnuts, cinnamon, cardamom, zest, and salt in a large mixing bowl.

5. Add the melted maple-butter love to the granola-seed mixture and stir until everything is evenly coated.

6. Evenly spread the granola mixture onto a parchment paper-lined sheet pan and place it in the oven. Cook, uncovered, for 30 minutes, rotating the pan once after 15 minutes (do not stir!), until the granola is a toasty light brown color.

7. Remove from the oven and cool to room temperature.

8. Combine the dried fruit and the cooled granola in a large bowl and gently mix together.

Plum Muffins with Cinnamon, Cardamom and Orange Zest

Yield: 12 Muffins

½ cup granulated sugar
½ cup dark brown sugar
1/3 cup whole roasted and salted almonds
1 cup all-purpose flour
1 tablespoon orange zest (zested on a Microplane)
½ teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon kosher salt
7 tablespoons unsalted butter, cut into 1-inch pieces
2 whole eggs
1 teaspoon pure vanilla extract
3 (medium-sized) ripe plums, quartered, pits discarded

Set an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper muffin cups.

Place the sugars and almond in a food processor with the blade attachment. Run for 1 minute until it begins to clump. Add the flour, zest, baking powder, spices and salt. Pulse a few times to combine. Add the butter. Pulse 5 to 7 times, until it starts to resemble wet sand. Add eggs and vanilla extract. Pulse until the texture turns into a uniform, thick batter.

Fill each muffin tin equally, with 2½ tablespoons of batter. Gently press a quarter plum into each muffin, skin side up or skin side down – both ways are equally delicious!

Transfer to the oven and bake for 25 minutes. Test readiness by poking a toothpick or knife in the middle of a muffin; if it comes out clean, it’s ready.

Remove from oven. Place tin on a cookie rack and let the muffins cool in the tin for 15 minutes before removing the muffins from the tin.