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Carrots, raisins, and chopped nuts are folded into a spiced batter made with whole wheat flour and molasses for deliciously moist muffins.
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Yummy blueberry coffeecake is layered with blueberry pie filling, fresh blueberries, and a crumb topping for a colorful and rich breakfast treat.
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This is a delicious, mouth watering, scrumptious, vegetarian Malaysian recipe.
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Lemon poppy seed muffins are a delicious morning treat but are typically loaded with heavy fats like butter and oil.
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Get Pulled Chicken Empanadas Recipe from Food Network
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Two layers of banana chocolate cake are frosted with peanut butter cream cheese frosting in this one-of-a-kind cake with favorite flavors.
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There's a nice tangy bite to this hearty dark rye that still has a tender crumb, thanks to the wheat flour. Cocoa and coffee powders darken the loaf, and caraway and fennel seeds impart just a bit of licorice flavor. It can be made in your bread machine or with a stand mixer.
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This is a foolproof vegan lemon scone recipe, using chia seeds for texture.
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Cinnamon chips add a fall flavor to a chocolate zucchini bread. Applesauce in the batter adds moistness and stands in for fat, and whole wheat flour gives a nutty flavor and hearty texture.
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These grown-up lemon bars are made with paper-thin slices of lemon, giving the sweet filling a pleasant bitterness.
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This slab pie is baked in a 10x15-inch sheet pan. Spiced apple filling is sandwiched between layers of pastry and covered with a creamy white frosting.
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This is a lovely fall dessert which is a lovely moist and dark cake.