COCOA OATMEAL MUFFINS Add cocoa powder to oatmeal muffins for a taste that's worth waking up to. A creamy honey spread adds the crowning touch. Preheat oven to 400°F | 12-cup muffin pan, greased 1 1/4 cups all-purpose flour 1 cup granulated sugar 3/4 cup oats 1/3 cup cocoa powder 1 tablespoon baking powder 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup butter or margarine, melted 1 teaspoon vanilla 1 cup chopped walnuts HONEY SPREAD 1/2 cup butter or margarine, softened 1/3 cup liquid honey

Combine first six ingredients in large bowl. Mix well.

Beat together eggs, milk, melted butter and vanilla in small bowl. Add milk mixture and nuts all at once to dry ingredients, stirring just until moistened. Spoon batter into prepared muffin pan. Bake for 15 to 20 minutes or until top springs back when lightly touched.

HONEY SPREAD: Beat together butter and honey until smooth. Spread on warm muffins.

Makes 1 dozen muffins.

TIPS: Sprinkle top of muffin batter with oats before baking, if desired.
Add chocolate chips for a more chocolatey taste.

Preparation time: 15 minutes | Baking time: 20 minutes | Freezing: excellent.

Robin Hood Baking Festival Cookbook