Oatmeal Cranberry Mini Muffins

Makes about 48 mini muffins

Preheat oven to 375 °F (190 °C) and line a muffin tin with paper cups.

Stir oats and yogurt together in a large bowl.  Stir in molasses, melted butter and egg.  In a separate bowl, sift flours, baking powder, baking soda, salt, cinnamon and nutmeg.  Stir flour mixture into oat mixture until blended, then stir in the cranberries and sprinkle with a few oats.  Spoon into muffin cups and bake for 20 to 25 minutes, until muffins spring back when gently pressed.  Let muffins cool for 10 minutes in tin before removing to cool completely.

• Fancy molasses is milder in taste and lighter in colour than blackstrap molasses, making it ideal for muffins and cookies, but you can use blackstrap in the same measure if you like that stronger taste.  It's also a good source of potassium.
• Oats are a good source of carbohydrates and fibre, giving you sustainable energy to get through the morning.  These mini muffins make a great breakfast, lunchtime or after school treat, to keep the kids alert and energetic throughout the day.
• If the kids aren't big on dried cranberries, you can substitute them with raisins.  And if any dried fruits don't catch their attention, soak the 2/3 cup of dried cranberries in this recipe with 1/2 cup of apple juice and then drain before stirring them in - they'll plump up and taste great!

Pecan Butter Tarts

Makes 12 butter tarts

In a mixer fitted with a paddle attachment, combine flour, sugar and salt. Cut butter into small pieces (you can pull the butter from the fridge 30 minutes before adding) and add to flour, mixing until dough is a rough, crumbly texture.  Whisk egg and water and add at once, mixing until dough comes together.  Shape dough into 2 logs, wrap in plastic and chill for at least one hour.

Preheat oven to 400  F (200  C) and lightly grease a 12-cup muffin tin.  Lightly dust a work surface with flour and unwrap pastry logs.  Slice each log into six pieces.  Roll each piece to about 1/4-inch thickness and line each muffin cup (you can trim the crust, or leave the "ruffle" of pastry for a pretty effect once it bakes.  Chill lined muffin tin while preparing filling.

Whisk sugar, corn syrup and butter in a bowl by hand until combined.  Whisk in eggs, then vinegar and vanilla.  Sprinkle a few pecan pieces in the bottom of each muffin cup and pour filling over the pecans.  Bake tarts for 5 minutes, then reduce oven to 375  F (190  C) and continue baking until butter tart filling starts to dome, about 20 more minutes.  Cool tarts in the tin, and chill the tarts in the tin before removing.

• To measure brown sugar accurately, press it firmly into your measuring cup until it evenly reaches the top.
• Dark brown sugar and demerara sugar are interchangeable in this recipe.  Demerara sugar has a slightly coarser texture and a rich molasses taste.
• You can make this tart crust recipe by hand or in the food processor. If using the food processor, pulse the butter in gently - the friction of the rotating blades can warm up the butter and overwork the dough.
• Butter tarts are very personal - some people prefer plain, some walnuts, other raisins.  The choice is yours.  If I make raisin butter tarts, I like to use golden raisins, which have a gentle tartness to them.