Recipes with baking powder

Grand Marnier cranberry muffins with chopped fresh cranberries, orange juice, zest, and a splash of orange liqueur. Yolk-free batter for tender, holiday-bright muffins.

A classic coffee cake with busts of tangy cranberry explosions, perfect for waking you up in the morning with a cup of coffee.

Gave this recipe 5 star, because chocolate in between the layers, and chopped almonds were mixed into streusel, which made the bars taste heavenly delicious.

Outstanding and perfect with a cup of coffee in the morning.

Vegan Queen Scones made with blended soft tofu and water instead of dairy. A simple, moist baked good recipe perfect for breakfast or brunch when you want something special.

This is an awesome bread. It is SO pretty and delicious. It will be made for Christmas Gifts! I do recommend this...it is very moist. Turkey sandwiches were yummy! wilsie

Blueberry oatmeal drop biscuits scoop a wholesome whole wheat dough with rolled oats, oat bran, and fresh berries onto sheet pans. Hearty breakfast biscuit that eats like a giant cookie.

Chocolate pudding brownies use cook-and-serve pudding mix as the cocoa base, giving fudgy bars with a tender crumb and deep chocolate flavor. Topped with powdered sugar.

Cranberries add some fruity sourness and sweetness, chocolate chips make the fudgy cookies even fugdier. These deliciously chocolaty and moist cookies are hard to resist.

Small-batch buttermilk pancakes scaled for two. Fluffy, tangy, and on the table in 20 minutes. No leftover batter, no waste. Just right for a lazy morning.

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.

Hearty blueberry oat muffins with brown sugar and a homemade buttermilk base. Tender inside with a springy golden top. Makes a dozen in under 45 minutes.

Biscota thipla me marmelada are Greek sandwich cookies: tender pastry rounds glazed with egg white and baked, then filled with apricot preserves between each pair.

Lemon blueberry oatmeal muffins with a crunchy oat-sugar topping. Made with egg whites and skim milk for a lighter muffin that still bakes up tall, tender, and bursting with berries.

Blueberry cornmeal loaf cake mixes stone-ground cornmeal with lemon, yogurt, and fresh berries for a moist, golden quick bread. Better the next day after wrapping overnight.

Muffins that taste like donuts, dipped in melted butter and rolled in cinnamon sugar while hot. Soft, cakey muffins with an optional jam-filled center for a jelly donut twist.