Recipe Sifter

Light blueberry muffins use egg whites, egg substitute, and fat-free spread for tender, fruit-packed muffins with lemon-bright flavor. Two cups of fresh blueberries in every batch.

Oatmeal waffles or pancakes: hearty whole-wheat batter with quick oats, buttermilk, and a touch of molasses for warm depth. Heart-healthy breakfast made with egg substitute and canola oil.

Fudgey brownies recipe with melted unsweetened chocolate, butter, and chopped nuts baked into rich, chewy squares with a glossy crackle top.

Easiest chocolate chip cookies use mostly brown sugar plus a splash of milk for a soft, chewy crumb loaded with chocolate chips. A no-chill, one-bowl drop cookie ready in about 20 minutes.

Moist and delicious muffins are healthier and tastier. They are good at any time!

Bakery-style fudge brownies with melted unsweetened chocolate, brown and white sugar, corn syrup for chew, and a generous handful of toasted nuts. A big-batch 9x13 pan that yields 24 dense, glossy squares.

Quite easy to make, and I liked these apple pancakes especially served with maple syrup. Yum!

Toasted blanched almonds fold into buttery shortbread dough spiked with Cognac and vanilla, then get dusted with powdered sugar while hot for these melt-away cookies with sophisticated European flair.

Cathy's whole wheat waffles bake up crisp on the outside and tender inside with a nutty wheat flavor and lift from beaten egg whites. A wholesome breakfast that holds up to maple syrup and fresh fruit.

Chocolate egg shortbread thumbprint cookies filled with raspberry jam and topped with a chocolate egg, then drizzled with powdered sugar glaze. A fun Easter baking project kids love.

Sweets don't have to be always connected with high sugar, high fat and unhealthy. A few healthy twists, now you can enjoy these delicious cookies without feeling guilty at all.

Vanilla oatmeal raisin cookies with cinnamon, nutmeg, ginger, and a touch of corn syrup for chewy texture. Soft, spiced, classic homemade cookies.

Banana chocolate chip muffins loaded two ways with banana, mashed for moisture and diced for fruity chunks, plus chocolate chips and walnuts. Brown sugar makes them rich, bakery-style, and tender.

Light mini pancakes made with yogurt and egg whites, served with a homemade cornstarch-thickened berry sauce. A leaner brunch stack that doesn't taste like a compromise.

Apple cinnamon buttermilk pancakes with grated Granny Smith apple and wheat germ folded into the batter. A fall breakfast favorite that doubles as waffles and freezes well.

Cranberry nut biscotti are crunchy Italian twice-baked cookies studded with toasted hazelnuts and tart dried cranberries. No butter, so they're properly crisp and dunkable, with a festive red-and-gold look.