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These muffins are extra moist because they are made with pumpkin and tender pieces of apple. Made with whole-wheat flour, these are perfect for a breakfast-on-the-go or an afternoon snack.
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This recipe is by Molly O'Neill and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make your own medium-hot chili seasoning mix in place of store-bought packets for a fresher, less processed addition to your chili recipes.
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Get Coffee Bananas Foster Recipe from Food Network
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The glaze creates a smoky caramelized topping, and cranberries and pistachios add tartness and crunch. Hasselback butternut squash is a beautiful side and amazing in flavor.
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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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These tasty muffins remind me of my oatmeal raisin cookies I make. I love the taste and texture of these muffins, I must have over 50 recipes for muffins that...
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Rhubarb and raspberry crumble with toasted macadamia nuts and dark chocolate is a gourmet twist on the traditional crumble recipe.
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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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This version of Linzer cookies are made as bars, not cutouts, but they taste just as good! The almond dough encases a filling made with dried apricots and apricot preserves.
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This carrot cake spin on a traditional hornet's nest cake is a delightful treat with the consistency of bread pudding or brownies.