Adapted from Sam Choy's Polynesian Kitchen. Serve warm with honey and butter. Prep time does not include cooling time.
Author: Chocolatl
I got this recipe from Harriet, a wonderful lady that used to work with me at a previous job. Though not low in calories, it is a wonderful recipe that is always a big hit with my family.
Author: karen
This is just as successful made in regular size tins as well just reduce the baking time --- if using frozen blueberries I like to partially thaw them firstly after coating them with sugar, the partially...
Author: Kittencalrecipezazz
Make and share this Old Fashioned Muffins recipe from Food.com.
Author: Mom of Five
A moist lemony quick bread that comes together very quickly using frozen lemonade concentrate. If you like, add some poppy seeds before pouring into the pan. Very good alongside a fruit salad. Nice for...
Author: Deb Wolf
Make and share this Berry Berry Bread recipe from Food.com.
Author: ratherbeswimmin
This is a low cal modification of my mom's cornbread recipe. Using Splenda instead of sugar and "I Can't Believe It's Not Butter Lite" instead of butter or oil, makes a big difference in calories but not...
Author: XAnnette
Super flavorful whole grain muffin sweetened with maple syrup and chock full of pecans. The first time I made these my husband kept saying, "Do NOT lose this recipe! This is great!" I don't remember where...
Author: Deb in TX
Make and share this Dill Buttermilk Bread recipe from Food.com.
Author: Jacques Lorrain
Beer bread without the beer, so easy. I used to buy a special mix for this bread, now I can make it for pennys!
Author: Laura Charlonne
My new favorite desserts are bread puddings made with croissants. Not low fat but rich and satisfying. As with any bread pudding, the mixture can sit up to 24 hours before baking.
Author: KelBel
Make and share this Cranberry Oatmeal Bread recipe from Food.com.
Author: I Love to Cook
Make and share this Cheesy Mini Corn Muffins recipe from Food.com.
Author: BLUE ROSE
Make and share this Moist Molasses Bran Muffins recipe from Food.com.
Author: jtscandrews
Very yummy muffins courtesy of the can label off of the 365 canned pumpkin. I even substituted egg beaters for the egg, splenda for the sugar and applesauce for the butter and they are still great.
Author: londongavchick
Make and share this Hot Buttered Rum Muffins recipe from Food.com.
Author: ratherbeswimmin
This is one of the first things I remember baking as a child. My mom would let me mix it up all by myself and it was the first recipe I had memorized. I never knew where she got it until one day recently...
Author: Kater
Make and share this Classic Buttermilk Cornbread recipe from Food.com.
Author: Steve_G
I used to make this for a Bread and Breakfast Inn in Highlands, N.C. This is a variation on my Sour Cream Banana Bread, which turned out to be a duplicate recipe here on Zaar. So, in loving memory of my...
Author: Sharon123
When my son was in "Delightful Day" pre-school (he's 14 now) they had a Thanksgiving Day Feast. They served this recipe. However, instead of baking it into loaves they made mini muffins.To date, this is...
Author: tree luee dee
I got this from a recipe club I was in.It is the only banana bread my family will let me make.We prefer it without nuts,but it is great with chopped pecans for the nut lovers.It is very moist.I keep over-ripe...
Author: Divinemom5
Bits of sweet red pepper make these muffins so pretty and the buttermilk adds flavour without fat. You can substitute jarred pimiento or roasted red pepper if you like but drain them well and pat dry....
Author: Cookin-jo
With an abundance of quickly ripening pears on the counter, and with a crowd of hungry little people to feed, I came up with these tender, lightly sweet, and surprisingly healthy muffins! They passed the...
Author: A Messy Cook
I got this recipe at my weight loss meeting this week. Start the day off right with these moist, fat free, cholestrol free, high fiber muffins. These are 1 1/2 points per muffin.
Author: nnreq
Make and share this Quicky Garlic, Cheese and Herb Bread recipe from Food.com.
Author: Chef shapeweaver
From: "South of the Sahara: Traditional Cooking from the Lands of West Africa" by Elizabeth A. Jackson.
Author: Engrossed
Is it a vegetable side dish or is it corn bread? This recipe comes from The New American Diet Cookbook and is credited to having originated in eastern Oregon. It is deliciously different and goes well...
Author: PaulaG
We developed this recipe years ago. Just remember to not over-mix the batter once you've added the wet to the dry. And we use Splenda, but you can use sugar. We also use the foil liners for the muffin...
Author: OliveLover
Blue corn was a staple for the Pueblo Indians of Northern New Mexico. The blue-purple kernels produce a coarser consistency and sweeter, nuttier taste than yellow or white corn. This bread rises high and...
Author: PaulaG
Here is a delicious cake that can be made for the Holiday season, or I guess anytime of the year - tastes very good!!
Author: Chef mariajane
Made this up when I had a glut of both ingredients one summer. It's very moist and is best, I think, when served cold from the refrigerator. Makes 2 loaves so you can share with a friend. This is actually...
Author: sugarpea
Make and share this Banana Oatmeal Raisin Muffins recipe from Food.com.
Author: bucka
This traditional Irish soda bread is served warm with lots of butter to accompany your cornbeef and cabbage boiled dinner. Happy St. Patrick's Day!
Author: Gingerbee
These muffins are a staple in my house, they are amazingly fluffy and almost cake-like but light and SO delicious - not to mention easy! Taste them once, you'll make them over and over! Enjoy!
Author: petite clementine
You'll think you hit the jackpot when you take a bite of these babies. Happily healthy with whole wheat flour and other nutritious goodies, put your money on these muffins for breakfast or as the perfect...
Author: Roosie
Because I grew up in two households, I learned to make cornbread two ways. One way, was to put it in a cast iron skillet- and this resulted in a firmer sort of cornbread. The other, was this cake like...
Author: TMize
The texture of this pumpkin bread is almost better than that of its full-fat version. Yum! Perfect for anytime of day. I guarantee you won't be able to tell it's low-fat OR sugar free!
Author: s. anne
A great zucchini bread that makes two loaves, one to eat and one to share or freeze for later. This is from a Del Monte cookbook originally, but I have tweaked it through the years. Everyone who tries...
Author: Munchkin Mama
We serve these muffins at our coffee house and they're always a big hit with the customers. People ask for the recipe often and comment on how moist and delicious they are, which I guess is how they got...
Author: Holly in Manhattan
Use 3 boxes of Quick Bread Mix. Pumpkin, Date, Nut, Cranberry are some of the choices. You can mix and match any of these and end up with a great fruitcake. Makes 11 mini loaves.
Author: CJAY8248
My Aunt would make these for me when I visited them at their cabin in northern Minnesota. Warm from the oven with butter and honey....these are irresistible!
Author: Michelle S.
This was a forgotten recipe in Private Recipes folder. I vaguely remember working on it a year or so ago! I tried it out again this morning, and it's very good if I do say so myself. I use Splenda and...
Author: little_wing
I adapted this recipe with a few of my own changes from a Cooking for 2 Magazine recipe, so it is great for when you just want to mix up 1/2 dozen muffins. These are a very moist muffin with just enough...
Author: RAK 2
This bread is from Light and Tasty magazine. It's really good! Moist and tastes just like fattening banana bread :)
Author: Karamia
Make and share this Old South Pecan Cornbread recipe from Food.com.
Author: Sharon123
I ran into making these by mistake. You can change the cooking time to be longer or shorter to your desire of doneness. Aunt Jemima pancake mix is a suggestion. It is sweeter than Bisquick and other brands....
Author: ThatHaitiChick
We were very lucky to have once had a home with a cherry tree that produced an abundance of fresh baking cherries. I used to make these muffins a lot when I had fresh cherries on hand, and I kept bags...
Author: HeatherFeather