Oatmeal muffins taste pleasingly nutty and lend themselves well to mix-in ingredients. From oatmeal-chocolate chip to oatmeal-raisin, this recipe collection offers easy variations.See Popular Oatmeal Muffins Recipes
Oats add heart healthy soluble fiber to these blueberry muffins.
Try this delicious breakfast muffin recipe with dried cranberries, rolled oats, and walnuts.
Serve up these gluten free and protein and fruit packed Blueberry Oatmeal Muffins for an easy weekend meal or a grab-and-go breakfast during the week.
Chopped pecans make a crunchy topper for these whole grain breakfast muffins.
This recipe for low-fat banana muffins can be made quickly with a blender. Bake them up for breakfast or a snack.
Toasting the oats for this hearty muffin enhances their nutty flavor; orange zest contributes a citrus fragrance that plays well with the sweet dates.
This apple and spice muffin recipe is low in fat and calories. With its make-ahead batter, you can enjoy these treats fresh from the oven any morning of the week.
Sure, you probably already know how to make muffins, but have you tried making them with cheese, poppy seeds, or oatmeal? There are so many different ways you can dress up an everyday muffin and turn it into a culinary masterpiece. By adding just a few unusual ingredients to this basic muffin recipe, your muffins can go from sweet to savory or from breakfast to dinner.
Moist, delicious muffins made with whole-grain flour and studded with sweet, summer berries that make for grab-and-fo breakfast or a satisfying snack.
Make mornings easier--and more delicious--with these make-ahead breakfasts your whole family will love.
January presents a quandary for those of us who love to bake. On the one hand, the holidays are over: everyone has had their fill of rich cakes, pies and cookies (oh, all those cookies!), and most of us have at least some half-hearted notion that we should strive to eat a little healthier in the new year -- if only til, say, Valentine's Day. But on the other hand -- it's January! The very month when we're resolving to lighten up on the sweets is also the very same month that the oven practically calls our name. It'sread more
Do you have a bottle of molasses languishing in the back of your pantry -- one that only comes out once or twice a year for that holiday gingerbread recipe or homemade baked beans? If so, it's time to bring this neglected ingredient up to the front of the cupboard. Blackstrap molasses, which is a byproduct of sugar refining, is one of the most nutritious sweeteners available.
Incorporate yogurt into baked goods, such as these pancakes, in place of milk, oil or butter for a protein- and probiotic-packed morning meal.
Ah, the breakroom. A place of relaxation from a hectic workday, a source of a little office gossip ... a den of temptation in the morning. Think about it: how many times have you strolled into your office, firm in your resolution to eat healthfully that day, only to find a box of doughnuts, or coffee cake or cinnamon rolls calling your name from the break room table? In the moment, your resolve weakens, and you grab a goodie as you head back to your desk. After all, you tell yourself, you didn't have time for breakfast at homeread more
For better or worse, we often equate "healthy" with "light." The epitome of a healthy breakfast for many of us is the iconic half a grapefruit, or a bowl of fruit with yogurt. You don't get much "lighter" than that! While there's no doubt that fruit and yogurt are healthy breakfast choices, they're not especially appealing as the weather turns colder. For starters, fresh fruit isn't as plentiful, but more importantly: who wants to start a busy, chilly day with a stomach full of cold food? Thus the question becomes: can we eat "heavy" (i.e., filling) breakfasts thatread more
Pumpkin pie, we love you. But when it's fall party time (whether it's an autumn dinner party, a Halloween hoedown, or a Thanksgiving spread), we'd like to shake up the dessert table with some pumpkin sweets that are a little unexpected. Pumpkin is one of those ingredients that bring out bragging rights, and rightfully so. For some gardeners, it's the urge to grow mega-pumpkins: the largest pumpkin ever grown (according to the University of Illinois Cooperative Extension weighed 1,140 pounds). And for big-thinking bakers, it's the yen to concoct monster pies: the largest pumpkin pie ever made was moreread more