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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.
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These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favorites. Unfortunately, this recipe doesn't rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar and orange juice.
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Pumpkin puree and all the right spices are baked with a standard cupcake recipe creating the best-ever pumpkin cupcakes.
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These waffles with bacon and brown sugar are perfect for those lazy weekend mornings when you have time to wake up late and still have time to cook breakfast! They are deliciously irresistible.
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This is a spice type cake. It is from the depression era or war time rationing.
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You can get a moist chocolate cake without eggs, butter, or milk thanks to this recipe, tested by Grandma and approved by all who try it.
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This banana and oatmeal cake is a crowd-pleasing, moist cake to serve on special occassions like Mother's Day or Easter.