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This crowd-pleasing recipe features crunchy peanut butter and is quick and easy to prepare.
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These flaky biscuits make an attractive, dusky-orange topping for Vegetable Potpies; alternatively, they can be cooked separately and served alongside roast meat and poultry or even eaten by themselves for breakfast.
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Give traditional peanut butter blossoms a decadent update with a chocolate-peanut butter dough topped with a dark chocolate kiss.
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Sour cream makes this bread especially moist and a bit tangy, a fine counterpoint to the intense sweetness of banana.
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A wonderful Norwegian cookie recipe given to me by an old army buddy, these are fluffy and melt in your mouth delicious.
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Made with applesauce and orange extract, these delicious poppyseed muffins are sure to be a hit at your breakfast or brunch table!
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These kid-friendly, flourless pumpkin muffins are full of hearty oats and creamy Greek yogurt. Made in mini muffin cups, they're a perfect on-the-go, bite-sized snack.
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Tasty low-fat vegan muffins rely on pumpkin for flavor and moist texture. Chocolate chips will make them disappear in a hurry.
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These sweet and sour rhubarb muffins are the perfect seasonal treat for a Spring brunch.
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These are very moist muffins. Match the type of yogurt to the type of fruit you are using.
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Lemon extract adds a lovely citrus note to this zucchini-nut bread.