Yesterday I realized that we needed to do groceries because we had nothing suitable to send with Hayley for her morning snack or dessert (it was pizza day today so lunch was covered). I walked down to the pharmacy because we had no time for groceries and picked up a pack of fruit salad cups and some granola bars.

When I arrived home, I looked at the box and realized the granola bars had whole almonds in them. It’s a nut-free school (well, except for the nutty kids, ha!) so those were out. Concerned about what I could send, I decided to make my cinnamon muffins. I hadn’t made them for quite awhile, at least a year. Now I remember why.

I made them at supper time last night, and by 7 pm I was putting the topping on them. By the time Hayley came home from school, all 12 were gone. I even packed an extra one in her lunch because George’s drummer works in the lunch room so I asked her to give him one. She claims she didn’t see him and so she “had to eat it herself”. Uh-huh.

I made another batch tonight after supper. So far, two are gone because I ate them with my tea. I’m pretty sure that it will be a miracle if the remaining muffins last until this time tomorrow night.

Easy, fast, and really delicious:

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 egg, beaten
1/2 cup milk
1/3 cup vegetable oil

TOPPING

2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted

Mix flour, sugar, baking powder, salt, cinnamon and ginger. Mix the egg, milk and oil in another bowl, then stir into the dry ingredients to moisten. Spoon into greased or paper lined muffin cups. Bake at 400 degrees for 20 minutes or until done.

For topping combine the sugar and cinnamon. Brush the tops of the warm muffins with butter and dip the top of muffin into sugar/cinnamon mixture.

Most people will have all of those ingredients in their kitchen already. What are you waiting for? Go make some muffins!