These deliciously light muffins are one of my 12-year old daughter's favorites for breakfast. And they couldn't be easier!

CINNAMON MUFFINS

1-1/2 cups flour

1/2 cup sugar

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup milk

1/4 cup brown sugar

2 teaspooons baking powder

1 egg, beaten

1/2 cup cooking oil

Stir together flour, both sugars, salt, baking powder and cinnamon. Combine egg, oil and milk; add to dry ingredients just until moistened. Fill greased muffin cups (or paper liners) 2/3 full. Sprinkle tops with sugar, if desired. Bake at 400 degrees for about 20 minutes, till golden. Makes 12 muffins.

These are my gooey, fudgy rocky road bars. Recipe is listed under comments

This is one of my favorite bread recipes!

Oatmeal Bread (from Vegetarian Times Cookbook)

2 pkgs yeast

1/2 cup warm water

1/3 cup molasses

1/3 cup oil

1-1/4 cups water

2 eggs

1 tablespoon salt

2 cups oats (not instant)

3 cups whole wheat flour

1-1/2 - 2 cups white flour

Combine yeast and warm water. Let sit 5 minutes. In large bowl, mix molasses, oil, 1-1/4 cups water, eggs and salt. Stir in the yeast mixture, then oats. Add whole wheat flour gradually, then white flour until dough is workable. Knead 5 minutes with dough hook. Let rise 1 hour or until double. Punch down dough and form loaves. I make braids, twists, loaf pans and miniature loaves--anything works. Cover loaves and let rise again, about 45 minutes. Bake at 375 degrees 35 to 45 minutes or until golden brown. Makes at least 2 loaves, depending on how the dough is formed. Brush loaves with butter when hot from the oven. Cool on rack.

Baking Updated Classics