773 milk cake recipes

Light breakfast muffins with grated apples, orange zest, and warm spices. Made with skim milk powder and minimal fat. Tender crumb from beaten egg whites.

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.

Moist cinnamon-spiced rhubarb cake topped with a crunchy brown sugar and nut streusel. This simple sheet cake celebrates fresh rhubarb in every tender bite.

Southern-style peach cobbler with brown sugar, cinnamon, and lemon-kissed peaches under a tender drop biscuit topping. Half whole wheat flour gives the crust nutty depth.

Berry muffins with whole wheat, bran, and fresh strawberries or blueberries. A high-fiber, low-fat breakfast bake sweetened with strawberry yogurt and crowned with crunchy pecans.

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.

Lower-fat chewy oatmeal raisin cookies use applesauce and egg whites in place of butter and yolks. Spiced with cinnamon and nutmeg, ready in 40 minutes. Drop cookie or 9x13 bar pan option.

Pineapple stuffed empanadas. A delicate pastry style dough with a filling of pineapple and apricot jam. Perfect for afternoon tea or healthy snacks for the kids or guests.

Moist chocolate brownies use sweetened condensed milk, cocoa, and semisweet chips for a fudgy, no-butter brownie that bakes in 20 minutes. A leaner brownie with all the deep chocolate flavor.

Lemon snowflake cookies with a tender lemon-zest dough rolled thin, cut with fluted cutters, and decorated with lemon royal icing piped into snowflake patterns. A beautiful holiday cookie.

A moist and fluffy coffee cake! Light, not too sweet, and very tasty, great dessert that fits summer perfectly!

By using most whole wheat flour and olive oil makes this German plum cake much healthier but still tastes super moist and delicious.

A breakfast staple made with organic spelt flour, coconut oil and natural sweetener. Serve with maple syrup on the side and fresh berries or bananas or organic yoghurt. Another option is to soften some apple slices in a little bit of water, vanilla and dash of maple syrup until the liquid reduces and the apples are soft. Sprinkle liberally with cinnamon – reminiscent of apple pie!

Fat-free pumpkin bran muffins use canned pumpkin and shredded wheat cereal in place of butter or oil. Sweetened with corn syrup and raisins, these spiced fall muffins are guilt-free breakfast.

Soft, light and buttery cookies with a burst of citrusy flavor. Perfect for a garden party.

Cornbread Stuffing with Apples and Golden Raisins recipe