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This recipe is by Christine Muhlke and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Whole wheat muffins, honey-sweetened and packed with flavor, still manage to be low-fat and good for you. Nonfat milk, egg whites and just a little oil make these the healthy choice.
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Bread flour, yogurt, and hints of honey go into the dough for these whole wheat English muffins that are toasted with ghee and finished in the oven.
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These muffins taste great right from the oven, but are even better the next day—if they last that long! Kids love them and it's a good way to sneak fruits, veggies, and fiber into their diets.
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These not-too-sweet cookies are soft and moist--perfect with tea or coffee.
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Coconut oil and pecan flour are the star ingredients that make this vegan banana bread a moist and hearty alternative to the traditional recipe for banana bread.
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Homemade whole wheat pizza crust is a family's secret recipe for a quick and easy pizza night everyone will enjoy.
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Wholesome oat and whole wheat banana pancakes will bake up light and fluffy. The secret is letting the pancake batter rest for 5 minutes.
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Delicious and gooey whole wheat protein bars made with almond butter, apples, and bananas, are the perfect on-the-go breakfast or snack.
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The latest entry in the hide-the-veggie-from-the-kids category, these whole wheat blueberry muffins hide a bright red secret inside -- shredded beets. There's applesauce to keep them moist, and rolled oats for heartiness.
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Honey and molasses gives this classic summer dessert of rhubarb and strawberries an earthy sweetness.
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This recipe uses the dough cycle of a bread machine, but is baked in a traditional oven for a dense and flavorful loaf.