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Leftover Thanksgiving cranberry sauce is put to good use to make this recipe for delicious muffins, perfect for breakfast, brunch, or as a snack.
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These mini power muffins are fluffy bites containing bananas, honey, wheat germ, and pumpkin seeds and are a fun food to make for toddlers.
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Blueberries and pumpkin pair in these nutmeg and cinnamon accented muffins that blend summer and autumn flavors with the tasty texture of quick oatmeal.
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These muffins have no sugar and no fat, but are moist and tasty. Instead of regular applesauce, I sometimes use mango-peach to give the muffins more flavor. Great recipe for diabetics! You can use all white flour instead the whole wheat flour, too.
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This chicken Parmesan meatloaf recipe bakes ground chicken into savory muffins with a molten mozzarella center and crunchy top, served with tomato sauce.
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Yogurt and zucchini lend substance to muffins suitable as either a breakfast or afternoon treat.
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These carrot cake muffins are extra special thanks to chocolate chips added to the batter.
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Make 6 filling, nutty whole wheat blueberry muffins in a jumbo muffin tin, or make a dozen regular-size muffins. Either way you'll have a hearty and filling breakfast you can bring along or enjoy with coffee.
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Banana muffins with a crunchy crumb topping are on the lighter side because they use applesauce instead of fat.
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These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.
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If miniature food is not your thing, you can also use this recipe to make 12 standard-size muffins.
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The secret to great texture in these delectable, simple muffins is a gentle hand when it comes to mixing.