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Mandarin oranges and whole cranberries keep this moist quick bread tangy and sweet.
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Savory zucchini muffins made with Cheddar and Parmesan cheese have an extra flavor burst of bacon.
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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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Oats, dates, apricots and mixed nuts make these breakfast bars a hearty start to any day. Add other fruits and nuts to make it your own.
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Rich, moist muffins that keep well.
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These cake-like gingerbread cookies are frosted with a marshmallow frosting. They are also known as Sally Ann Cookies.
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Savory vegan muffins loaded with carrots, tomatoes, and celery are seasoned with chili powder and oregano for a muffin you can eat any time of the day!
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These are wonderful, chewy blondies that are made with oatmeal instead of chocolate. Add your favorites (nuts, chocolate chips, chocolate candies, toffee chips) and create a truly delicious treat.
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A wonderful way to use the summer's zucchini harvest! This recipe makes 18 cupcakes.
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This tender gingerbread cake topped with pear slices makes a wonderful fall and winter dessert.
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These light and tender scones are bursting with blueberries and the fresh taste of lemon--and feature a sweet lemon glaze that takes them over the top.
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Delicious and moist, these zucchini brownies will send you reeling with pleasure!