Muffins are often a good place to start. I have yet to make muffins that didn't work at least well enough to be edible, no matter what weird flours I put in them. I just start with the basic muffin recipe from the Better Homes and Gardens cookbook (though I'm sure any would do) and use that as a guide for proportions. Then I just throw stuff in. Molasses combines really well with many things I've tried, and it seems to help a lot with texture and flavor.