Cranberry and Walnut Barley with Honey

The hearty chewy texture of barley is a nice morning alternative to oatmeal.
3/4 cup water
1/4 cup uncooked hulled barley
1 tablespoon dried cranberries
2 tablespoons chopped walnuts
1 teaspoon honey
Bring water to a boil. Add barley and simmer covered 45 minutes. Stir in cranberries, walnuts,and honey.

Morning Glory Muffins - Yum, Yum!

1 egg
2 egg whites
1/2 cup applesauce
1/4 cup vegetable oil
1 tablespoon vanilla extract & 1 tablespoon molasses
1-1/2 cups all-purpose flour & 2 tablespoon flaxseed
1/2 cup whole wheat flour
1 cup white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups grated carrots
1 apple - peeled, cored, and chopped
1 cup raisins-soaked in 1/4 cup water for 20 mins.*save water and add to batter
Preheat oven to 375 F. Lightly oil 18 muffin cups or coat with nonstick cooking spray. In a medium bowl, whisk together egg, egg whites, applesauce, oil, vanilla ,molasses and *raisin water. In a large bowl, stir together flours, flaxseed, sugar, cinnamon, baking powder, baking soda. Stir in the carrots, apples and raisins. Stir in applesauce mixture until just combined. Spoon the batter into the prepared muffin cups, filling them about 3/4 full. Bake for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed. I used my cupcake pans, worked fine!

Blueberry Ginger Muffins

6 Tbsp. unsalted butter, melted
1 cup packed light brown sugar, plus extra for topping
1/2 cup milk
1 large egg
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 cups all purpose flour
1/4 cup chopped crystallized ginger
1 1/2 cups blueberries
Preheat the oven to 350* and prepare a muffin tin with paper liners or nonstick spray.
Mix the butter, brown sugar, milk, and egg until well blended. Add the baking powder, cinnamon, and salt; mix well. Gently fold in the flour until just combined. Very gently fold in the Ginger and blueberries. Divide the batter among the prepared muffin cups. Top each muffin with 1/4 teaspoon of brown sugar. Bake 25 minutes or until a knife or tester inserted comes out clean. This recipe makes 9 large or 12 smaller muffins.