2,026 recipes
A simple wholesome cranberry bran muffin recipe with an orange-honey kiss.
These delicious and moist jam-filled muffins are perfect for breakfast or a quick yet tasty snack during the day.
Æbleskiver: Danish pancake balls with cardamom-spiced sour cream batter and folded egg whites for cloudlike puffs. Cook in the traditional pan, dust with powdered sugar, dip in tart jam.
Favorite breakfast bars built on Cheerios, applesauce, mixed dried fruit, cinnamon, and nutmeg. A low-fat lunchbox bar that bakes in 15 minutes and travels well.
Fat-free bran muffins sweetened with molasses and applesauce, bound with egg whites and buttermilk. High-fiber, no butter or oil, and surprisingly tender.
Cereal crunch coffee cake with crushed wheat flakes baked into the batter and a cinnamon-cereal crumble on top. A lighter brunch cake with raisins, brown sugar, and a hint of nutmeg.
Oven-baked potato wedges with crispy skin, made with just cooking spray instead of deep frying. Soak, shake in a bag to coat, and bake at high heat for golden, low-calorie fries.
Peach pecan muffins fold ripe summer peaches and toasted pecans into a cinnamon-spiced batter for tender, fruit-studded breakfast muffins. One bowl, no mixer, ready in 45 minutes from cold oven to cooling rack.
Try something new and Norwegian with this decadent coffee cake that will have you reaching for another slice.
Quick oven pancake made with Bisquick, chopped apples, and cinnamon, topped with brown-and-serve sausages. Bakes in 25 minutes at high heat. Serve with maple syrup for easy weekend breakfast.
Enjoy this delicious coffee cake with your favorite coffee or tea in a beautiful afternoon.
No-knead yeast bread gets its tender crumb from cottage cheese and its savory punch from dill weed and dried onions, baked in a casserole dish for easy prep.
Whole wheat applesauce cinnamon muffins sweetened only with honey, no refined sugar. Oat bran and whole wheat flour build serious fiber, with optional walnuts for crunch.
Sweetish Hill bakery-style blueberry muffins: a tender cake-flour-and-AP-blend batter loaded with three full cups of fresh blueberries. Tall, golden-domed, bakery-quality muffins from a beloved Austin bakery.
Multi-grain waffles pack oats, whole-wheat flour, and cornmeal into a buttermilk batter for hearty, crisp-edged, golden waffles. A wholesome breakfast that freezes and toasts beautifully.
Sourdough buttermilk waffles with whole wheat flour and overnight rest for tangy depth. Crisp outside, custardy inside, and freezer-friendly for weekday breakfasts.