9,206 base recipes

High-fiber carrot or zucchini bran muffins made with whole wheat flour, honey, molasses, and raisins. Sweetened without refined sugar. A wholesome breakfast muffin with real substance.

Blueberry crunch cake bakes a buttermilk cornmeal cake under a crown of fresh blueberries with a cinnamon-sugar crackle on top. Lighter than coffee cake, sweeter than cornbread. The Southern morning cake that disappears fast.

Light snickerdoodles made with margarine, skim milk, and egg whites for less fat than traditional recipes. Rolled in cinnamon sugar with that classic cream of tartar tang.

Whole grain carrot muffins sweetened with honey and molasses, packed with bran, raisins, and pureed fresh carrots. High-fiber breakfast muffins made in a food processor.

Reduced-sugar oatmeal cake with rolled oats, raisins, molasses, and warming cinnamon and nutmeg. Egg whites and a sugar substitute keep things lean. The lighter take on a Southern church-supper classic.

Cranapple snack bars with fresh cranberries, sliced apples, walnuts, and silken tofu in a honey-sweetened cinnamon batter. A naturally sweetened fruit bar with no refined sugar.

Moist carrot cake baked in a tube pan with walnuts and cinnamon, finished with a glossy cooked orange glaze instead of the usual cream cheese frosting.

Moist spiced apple scones with concentrated dried apple chunks, applesauce for tenderness, and triple warm spice. A lower-fat scone with a crackly cinnamon-sugar top.

Vegan bran muffins with whole wheat pastry flour, soy milk, applesauce, honey, and raisins. No eggs, no butter, no oil. High fiber and naturally sweetened.

Low-calorie bran muffins made with whole wheat flour, applesauce, prunes, and egg whites instead of whole eggs. High fiber, lightly spiced with cinnamon and nutmeg.

Harvest spice tea cake folds steeped autumn-spice tea into a simple egg-and-sugar batter for a fragrant, almost-sponge cake. Served warm with butter, fresh nutmeg, and spiced whipped cream.

Berkshire fruit cake packed with raisins, currants, and citron in a spiced molasses batter with cinnamon, cloves, and mace. Baked low and slow for 4.5 hours.

Hearty wholegrain coffeecake with Bisquick, rolled oats, brown sugar, and cinnamon with a crunchy oat-nut-butter streusel layered through the middle and on top. Served warm for breakfast.

Vegan peanut butter oatmeal cookies with semi-sweet chocolate chips, made with soy milk and canola oil. Chewy, pressed flat, and loaded with crunch and chocolate.

Thin apple crepes filled with caramelized Granny Smith apples and topped with cinnamon maple yogurt. A low-fat brunch that tastes indulgent without the guilt.

Oatmeal date walnut cookies blend chewy chopped dates with crunchy walnuts in a brown-sugar-and-cinnamon spiced dough. Three full cups of oats per batch make these hearty enough for breakfast.