And for people interested in trying out some recipes, here goes:

Chocolate chip walnut muffin:

4tbsp butter
2cups flour
1/2 sugar
2tsp baking powder
1tsp baking soda
1/2 tsp salt
1 egg
1/2 cup plain yoghurt
1/2 c buttermilk
1/2 cup walnut
1/2 cup chocolate chip(or more)

Preheat oven to 400°F. And line twelve muffin cups with paper liners.

Into a bowl sift together flour, sugar, baking powder, baking soda, and salt. Combine.

Melt butter and in a small bowl whisk together with buttermilk, yoghurt, egg, and vanilla.

Make a well in centre of flour mixture and pour wet ingredients in until just combined. Do not overmix(impt* overmixing will result in tough muffins)

Divide batter among muffin cups and bake in middle of oven until golden and a skewer inserted into centre of muffin comes out clean, about 20 minutes. Cool slightly in pan, then remove.

Chocolate chip and pecan oatmeal cookie:

And this is my favourite recipe which has never failed me, highest compliment it got was that it tasted like Famous Amos cookies. This recipe is really a treasure and can yield many cookies to give out. The troublesome part is that the oats must be ground into powder in a food processor.

Ingredients:
2 ½ cups quick cooking oats
2 cups plain flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup salted butter, room temp
1 cup granulated white sugar
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cups chopped nuts(optional: pecan, walnut…etc)
12 ounces semi-sweet chocolate chip

Adjust 2 racks to divide oven into thirds. Preheat to 375F(190celsius)
In food processor, process oats until they are ground into fine powder.
Combine oats, flour, baking powder and soda in large bowl.
Beat butter, sugars on medium high speed until light and creamy. Beat in eggs and vanilla until well-blended(do not overbeat at this stage). Add flour mixture at low speed until blended. Stir in nuts and chocolate chip until well distributed. Drop by teaspoonfuls onto ungreased baking sheets, 1 inch apart.
Bake 15-20 mins until golden brown. Reverse sheets during baking to ensure even browning. Immediately transfer to wire racks to cool.