Low muffin recipes

German Gingerbread Cookies recipe

A lovely cheesy pastry snack mmmm .

Yummy peanutbutter cookies that are easy to make and extremely tasty.

Light and fluffy classic French pastry, to make cream puffs, eclairs sweets and savory dishes too. A timeless classic pastry recipe everyone should be familiar with.

Classic jam filled cookies perfect for Christmas. Fillings can range from various jams to hazelnut spreads only limited by your imagination.

Packed with fresh vegetables and lots of yummy flavors, it's refreshing and tasty.

Molded Christmas Cookies recipe

Zucchini is such a brillant vegetable that you can make into all kinds of recipes, such as cookies! Zucchini adds the moisture and makes great texture; chocolate chips and walnuts give the layers of delicious tastes and textures! They are not hard to be addicted for sure!

Strawberries and Rhubarb is a classic combination. The strawberries deliver the sweetness and the rhubarb delivers the tang in these easy to make muffins that use one of the first signs of Spring, Rhubarb.

Weight Watcher Peanut Butter Muffins recipe

This is not your classic bundt cake that's packed with not-so-good-for-you ingredients. The cake is made with 100% whole wheat flour, grapeseed oil, Greek yogurt, low-fat cream cheese, and fresh raspberries. The ganache doesn't have any butter or cream, it contains cocoa powder, honey, grapeseed oil and Greek yogurt. Super chocolaty, fudgy, moist and packed with goodness.

Add some fruit to your mornings with these scrumptious muffins! Just don't forget to take an extra one for later!

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

Warm crepes with juicy and fruity strawberry sauce drizzled on top. A delicious and satisfying breakfast that is easy to get you out of the bed.

I don't know how Carol came up with her meatloaf recipe but I want to thank her for it! It not only is incredibly delicious but is also soooo easy to make too...

It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well. Also, I used a pie plate instead of a tart pan, and it was a great success, absolutely flavorful and delicious. The phyllo crust came out flaky and crispy. Have definitely become one of my signature recipes :)