Ingredients:
2 cups pumpkin seeds 
1 cup chopped walnuts
3/4 cup raw sunflower seeds 
6 T. maple syrup
Salt
1 cup dried cherries or cranberries
1/2 cup unsweetened coconut flakes
1/2 cup chopped dried pineapple
 

Instructions:
Preheat the oven to 300 degrees F.  Line 2 baking sheets with parchment paper.  In a large bowl, toss the pumpkin seeds, walnuts, and sunflower seeds in the syrup until evenly coated. Spread the nuts and seeds out, in an even single layer, on the lined baking sheets and season with salt to taste. Bake the nuts, stirring several times with spatula or wooden spoon, until just golden, about 20 minutes.  Cool the nuts completely on the pan, then add the cherries/cranberries, dried pineapple and coconut flakes, and toss to combine. Store cooled trail mix in an airtight container at room temperature.

Ingredients: 
1 1/4 cups cornmeal
1 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
1/3 cup packed brown sugar
3/4 cup vegetable oil
Optional:  Add fresh or frozen corn kernals

Instructions:
Heat oven to 425° F.  In a large bowl, combine cornmeal, flour, sugar, baking soda, and salt.
 
In a separate bowl, combine egg, buttermilk, brown sugar, and oil.

Gently stir wet ingredients into the dry ingredients just until moistened.  Fill 12 greased muffin cups 3/4 full.  Bake for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.