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Very refreshing, fruity and delicious! These muffins will bring a smile to anyone's day! Share them with someone you love. You may substitute raspberries or blueberries for the strawberries if you wish and feel free to use either naturally flavored strawberry, banana, or vanilla yogurt.
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These pumpkin cornbread muffins use a ground flaxseed mixture to substitute for eggs, so they're not only delicious but vegan!
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They are so delicious - you wouldn't believe that something with prunes would be so good, but they are! And they are low in fat - 1 muffin is less than 5grams of fat. They are so moist and not rubbery or chewy! A definite must try. I had the whole lot devoured in a day.
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Get Cornmeal-Molasses Muffins Recipe from Food Network
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Ripe plantains and cornmeal help make these simple and tasty muffins.
www.delish.com
These moist and flavorful coffee cake muffins can be enjoyed any day of the week.
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Moist muffins made with orange juice, buttermilk, and chocolate!
cooking.nytimes.com
This recipe is by Elaine Louie and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.simplyrecipes.com
These Chocolate Cranberry Zucchini Muffins let you get away with chocolate for breakfast! Great for using up surplus zucchini. The cranberries are tart and a perfect contrast to the chocolate.
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Get Spring Pea Soup Recipe from Food Network
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Delicious vegan spelt muffin batter turns out crisp and golden on top, dense and hearty inside.
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These easy Irish soda bread muffins are flecked with caraway seeds and raisins.