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Chocolate and pumpkin? Perhaps the combination may seem a little odd, but trust me when I say it's a match made in heaven! Pumpkin is without a doubt one of my...
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Enjoy the sweet flavor of a sour cream coffee cake in a muffin form with these easy treats filled and topped with a blend of cinnamon-sugar and walnuts.
cooking.nytimes.com
They are the antithesis of the cakey blueberry muffins you find in coffee shops The berry quotient is generous here If you find the buckwheat flavor too strong, swap flip the amounts of whole- wheat flour with the amount of and buckwheat flours (that is, use 125 grams whole- wheat and 65 grams buckwheat).
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Bananas, cocoa powder, zucchini, and chocolate are the key ingredients in this flourless double chocolate chip paleo muffin recipe.
cooking.nytimes.com
I’ve never been much of a muffin maker If I’m going to bake, I’d prefer to make a whole cake But there is one kind of muffin that I heartily embrace — an upside-down fruit muffin
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Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin.
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Using a large muffin pan allows the mini meat loaves to cook faster and makes portion sizing easier, plus your kids won't know you hid some veggies in there too!
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A good dessert after a sumptuous main course makes for a perfect ending of a superb meal. But after cooking a handful of main course dishes, it is always better...
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Gluten-free zucchini bread that tastes like regular zucchini bread is easy to make using this recipe.
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The blueberry muffin gets a boost in this tasty recipe that uses whole wheat flour and adds strawberries to the traditional oatmeal muffin.
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My inspiration for this recipe came from wanting to bring something to my church breakfast that was simple and delicious. I was looking for something with a finished...
cooking.nytimes.com
Decadence is what makes eggs Benedict a star of the brunch table To get there, order and timing are key First, you'll want to make your hollandaise