4,754 baked recipes

White chocolate chips add some creamy tast to the already buttery, chocolaty, and chewy cookies. Absolutely delicious.

High fibre banana bran muffins: a one-bowl breakfast muffin with bran flakes, mashed banana, and a hint of clove. Mix in 10 minutes, bake straight from cupboard staples.

Blueberry bran honey muffins are high-fiber breakfast muffins with bran, dark honey, fresh blueberries, and a moist tender crumb. A wholesome bake that yields 24 hearty muffins.

Wholesome oat brownies with rolled oats, wheat germ, and walnuts swapped in for most of the flour. A flourless-style brownie with extra protein, fiber, and chew alongside the chocolate.

Almost Whole Wheat Cranberry Pumpkin Muffins recipe

Swedish spice cookies. Very close to the authentic recipe. See reviews for more information.

Strawberry oatmeal muffins built with instant oats, cake flour, fresh diced strawberries, and egg whites for a low-fat, breakfast-friendly muffin sweetened with brown sugar and warmed with cinnamon.

Enjoy this scrumptious banana bread that's made with chocolate chips and chopped nuts.

Oatmeal raisin drop cookies with steam-plumped raisins, oat bran, buttermilk, and walnuts. Soft, chewy, and warm with cinnamon and nutmeg. The technique that keeps raisins from going hard.

Rich and creamy custard style pastry cream perfect for eclairs or any other dessert use. Part of the sugar is carmalized and it infuses a rich caramel flavor throughout the cream.

A wonderful recipe that will make your breakfast or lunch a lot more enjoyable!

Moist, chocolaty, nutty, and delicious. This apple cake is made of fresh apples and apple sauce and frosted by both butter and chocolate frosting.

Chopped apples and chopped cranberries help these low fat muffins to burst with complimentary flavors.

Mary Rogers's sourdough biscuits use an overnight starter sponge for a tender, tangy biscuit with a soft crumb. A pioneer-style overnight rise that beats any quick biscuit hands down.

Lemony cranberry cornmeal muffins balance tart fresh cranberries against bright lemon zest in a cornmeal-buttermilk batter, kept light by whipped egg whites and non-fat sour cream.

Cold lunch biscuits are sturdy, lightly sweetened lunchbox biscuits made with milk, shortening, and a stiff flour dough. Bake them once and they keep for weeks in a tin.