830 brown egg recipes

Whole wheat rosemary muffins with tangy goat cheese centers and golden raisins. Lighter than the classic version but still packed with herbal flavor for brunch or dinner sides.

Classic peanut butter cookies with the signature fork-pressed crisscross pattern. Vegetable shortening keeps them tender and bakery-style chewy, with both sugars layering caramel and bright sweetness.

Super moist and packed with delicious flavors. These muffins were made with whole wheat flour, but still turned out soft and fluffy.

Chewy oatmeal cookies loaded with shredded coconut and semi-sweet chocolate chips. Brown sugar and shortening give these a soft center with lightly crispy edges.

Initial testing looks positive. A tasty chocolate cookie that is both low fat and low calorie.

Using most whole wheat flour and olive oil makes these muffins a lot healthier without losing any deliciousness. Super chocolaty, moist, and addictive, not only kids love it, but grown-ups also can't resist these yummy treats.

Use whole raw pistachios to mix in the dough, and the lemon flavor from the lemon zest and juice adds extra great taste to biscotti, a cup of tea or coffee with a couple of biscotti.

Get the jump on your Christmas baking by making this classic fruit cake now. Wrap it well and it will be perfect to serve, or give as a gift, on Christmas Day!

Chunky banana bran muffins, hearty and high in fiber, with buttermilk-soaked bran, diced banana, walnuts, and raisins, deepened by molasses and orange zest. A wholesome, satisfying breakfast muffin.

Peanut butter and chocolate chips are probably two of the best things in the world, and both of them can be found in these cookies, yum! Even better that these cookies are made with oats, whole wheat flour, most olive oil and a small amount of butter, which will not make you feel bad about enjoying these sweets and are good for you in a big way!

Coconut flakes, peanut butter, chocolate chips, whole wheat flour and olive oil make these delicious yet wholesome cookies.

Adapted this recipe from Foodnetwork magazine, I made a few changes to make it a little healthier but still taste decadently delicious.

Autumn breakfast muffins built on pumpkin puree, applesauce, chopped apples, and warm spices, with bran and granola for fiber-rich crunch. Egg whites and applesauce keep them low-fat without sacrificing moisture.

Famous Amos-style chocolate chip cookies with pecans, cocoa, and instant coffee for rich, complex flavor. Crispy bite-sized cookies made with biscuit mix for a tender crumb.

Enjoy the taste of pumpkins with this scrumptious cookie that is perfect for a snack in between meals.

These muffins are really good, just like recipe says they turned out super moist, the low-fat yogurt definitely added lots of moisture; and without any butter or oil, they were much lighter and super delicious!