Measure goji berries in a 1-cup liquid measuring cup. Pour boiling water over the berries until just covered. Let sit until the berries have softened and cooled to room temperature.
Preheat oven to 400°F.
Line 12 regular or 6 large muffin cups with paper or grease each with butter.
Stir together whole wheat flour, all-purpose flour, oats, brown sugar, baking powder and salt in a large bowl.
Drain goji berries, reserving liquid in a 2-cup liquid measuring cup – you should have about a 1/2 cup.
Combine reserved liquid with enough milk to equal 1 cup.
Beat together milk and reserved goji liquid, eggs, oil or butter and vanilla. Pour over oat mixture and gently stir, until just moistened. Add goji berries and fold until there are no flour patches remaining.
Divide batter among the muffin cups, filling each 3/4-full. Top each muffin generously with turbinado sugar.
Bake regular sized muffins for 20 minutes, large muffins for 35 minutes, or until a toothpick in the center comes out clean.
Let cool for 5-10 minutes before removing from muffin tin.
Preheat oven to 325°F. Line an 8″ square baking pan with a parchment sling – cut one piece of parchment 8″ wide and about 14″ long so it lines the bottom exactly and extends over two of the sides so you can lift out the shortbread easily.
Melt butter and cool slightly.
Process powdered sugar, flour, almond flour and salt in the food processor until mixed well. Pour in melted butter and vanilla extract and pulse until a dough has formed.
Press the dough into the prepared pan – try to make it flat. Using a bench scraper or other straight edge, press the dough around the edges of the pan to even them out. Cut the dough down the middle of the pan so you have two 4″ halves. Now cut the dough perpendicular to that cut into 1″ strips. You will have sixteen 1″ bars.
Bake for about 1 hour 15 minutes, or until the shortbread is dark golden brown.
Sprinkle liberally with granulated sugar and let cool completely.
Lift shortbread out of pan and cut again following the cuts you made before. Be appreciated.