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Banana blueberry muffins have a hint of lavender stirred into the batter for a freshly fragrant muffin. Serve warm with soft butter, if desired.
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All the sweet ingredients of apple crisp are baked with whole wheat and kamut flours creating apple crisp muffins. Try with a streusel topping!
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Browned garlic makes this classic soup toasty and warm!
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A long fermentation time allows complex flavors to develop in this classic Irish oatmeal and buttermilk loaf. Recipe makes 2 loaves. Start this bread the day before your St. Patrick's Day meal.
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These kid-pleasing muffins made with whole wheat and quinoa flour are bursting with fresh banana and strawberry flavor and ready in 1 hour.
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This bread is a solid textured loaf appropriate for sandwiches, spreads or eating with a meal. It has two kinds of grains and three kinds of seeds in it. It is solid and hardy; yet light and sweet.
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Banana cake cooked in the microwave is topped with Nutella® for a quick and easy dessert for two.
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Creamy peanut butter and avocado make these chocolate brownies smooth, rich, and vegan. No one will be able to guess the secret ingredient!
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Use up the last of summer's zucchini in this easy whole wheat muffin recipe with a touch of pumpkin pie spice to welcome the fall season.
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I created this recipe when trying to get my husband to stop eating fast food for breakfast. Crispy on the outside and full of maple walnut flavor on the inside. I make 6 at a time and freeze them -- just pop in the toaster or microwave to reheat. Serve with maple syrup and a sprinkling of walnuts.