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"I have been making these for my children for 2 years now and they absolutely love them. They beg for them on Saturday mornings! I usually make them with freshly milled flour, and we think they are perfect in both taste and texture. Previously, PB muffins were never my favorite, having tried many recipes and never having been won over--but now I ..."
Apr 23, 2010 on Food.com
"I followed this recipe exactly, and I thought they were absolutely perfect! I won't change a thing next time I make them-- and there will be a next time! Thanks for a really good recipe."
Jan 7, 2009 on Food.com
"I was pretty opposed to whipping egg whites for a pancake recipe, but I decided to try these for a treat this morning. They are fantastic!!! I've made pumpkin pancakes that taste good like these, but I've never gotten this amazing texture before. They are totally worth the little bit of extra work. I used cinnamon and pumpkin pie spice for the..."
Aug 11, 2008 on Food.com
"OH MY GOODNESS!! These muffins are amazing--they are perfection! Thank you so much for posting this recipe. I love blueberry muffins, and I have half a dozen recipes that are very good, but I've never stopped searching for "the one." I can't believe I've found it now! I can stop searching--this is the one I'll be making for my grandchildren i..."
May 25, 2008 on Food.com
"I can't believe this recipe doesn't have more reviews. It really is fabulous, and the recipe is perfect just as it is--don't change a thing! I've made this dozens of times now and passed the recipe on to my family. It's now the only recipe we use for carrot cake and carrot muffins."
Apr 6, 2008 on Food.com
"This was just what I was looking for-- a lighter poppy seed muffin to replace my traditional, more cake-like recipe. I love what the buttermilk does for this recipe! I didn't make the sauce, and I thought they were sufficiently--but not too-- sweet. Good for breakfast and snacks. Thanks for a keeper!"
Mar 26, 2008 on Food.com
"I followed this recipe exactly, and these muffins are delicious! I was surprised that it is just as good, if not better, than the buttermilk oatmeal muffin recipes I have used previously. Truly an "old-fashioned treat." Thank you for a keeper!"
Mar 19, 2008 on Food.com
"I really like these cookies! I wasn't looking for a vegan recipe, so I used all the dairy equivalents. I increased the yogurt to 1/3 cup and baked them for 10 minutes. My family liked that they are soft and chewy instead of crunchy or dry. This is exactly what I've been looking for in a peanut butter cookie. Thanks!"
Jan 25, 2008 on Food.com
"These muffins are perfect!"
Nov 19, 2007 on Food.com
"These muffins had good flavor, but I didn't care for the texture. I baked them for 30 minutes and they still seemed barely done (very heavy and moist because of the cup of ricotta. They were actually better after they had cooled, but I still won't make these again. There are better ricotta muffin recipes out there."
Nov 3, 2007 on Food.com