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Savory vegan muffins loaded with carrots, tomatoes, and celery are seasoned with chili powder and oregano for a muffin you can eat any time of the day!
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These are wonderful, chewy blondies that are made with oatmeal instead of chocolate. Add your favorites (nuts, chocolate chips, chocolate candies, toffee chips) and create a truly delicious treat.
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These light and tender scones are bursting with blueberries and the fresh taste of lemon--and feature a sweet lemon glaze that takes them over the top.
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These delicious carrots muffins are lightly spiced and bake off fluffy every time. Top with a luscious cream cheese frosting and these are as much dessert as breakfast!
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Pumpkin bread nicely spiced with cinnamon, cloves, and nutmeg is a festive treat for any occasion.
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A really good, moist spice cake. Especially good with the Allspice Cream Cheese Frosting.
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Grated carrot and apples, with applesauce and vegan egg replacer give these muffins a nice, moist texture. The amount of egg replacer may vary based on the particular brand you use; use 6 eggs worth.
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These lemon ricotta waffles are made with cornmeal for a slightly dense waffle with a hint of lemon flavor and ricotta cheese for richness.
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Sheets of red and green butter cookie dough are rolled around each other to make a log of spiraling colors. Sliced into colorful pinwheels, these heirloom cookies are the perfect holiday treat. They can also be made in a chocolate-vanilla pinwheel variation.
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Double chocolate muffins with walnuts on the inside and almonds stuck into the tops!
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Delicious and fluffy zucchini bread can be made without eggs. Let me show you how!
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This waffle recipe uses Blue Moon belgian-style ale to create light, fluffy waffles combined with a subtle yeast/blue moon flavor. This recipe is perfect for...