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cooking.nytimes.com
Instead of using only wheat flour in these pancakes, I’ve combined whole-wheat flour and almond flour The almond flour makes for a very moist and delicate pancake Almond flour is high in vitamin E, calcium, magnesium and copper.
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Tuck a couple of these oatmeal cookies with the taste of apple crisp into your kid's lunchbox. Or grab one for a nice easy snack or breakfast on the run. They're made with whole wheat flour, oats, chopped apple, and apple butter for flavor.
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This zucchini bread is made with both whole wheat and all-purpose flour and flavored with lemon juice.
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A buttery brown sugar and cinnamon mixture is swirled into a white cake and topped with a glaze in this recipe for Cinnabon® roll cake.
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These spiced pumpkin muffins have a buttery crunchy topping.
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Fresh cranberries, maple syrup, brown sugar, and walnuts spice up this delicious crumb-topped apple pie.
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Whole-wheat zucchini cupcakes with cinnamon and walnuts are even more delicious with a classic cream cheese frosting.
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Buttermilk is best for this recipe, but feel free to substitute a combination of milk and plain yogurt, or milk alone.
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Grapes and garbanzo beans are baked into these savory muffins, creating a sweet Greek and Indian-inspired flavor.
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Yummy chocolate chip cookie bars with a delightful chocolate glaze.
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Applesauce lightens up these chocolate chip zucchini mini muffins, perfect for a quick and easy lunchbox snack your kids will gobble up.
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Subtly sweet, with a light, tender crumb, this is one of the best quick breads you'll ever have. Recipe makes two loaves.