2,318 bake recipes

Scottish oat cakes combine rolled oats, bran flakes, and flour with shortening for crisp, hearty rolled biscuits ready in 30 minutes. A traditional teatime cake from the Highlands.

No-fat chocolate cake made with egg whites, non-fat yogurt, cocoa powder, and brown sugar. Zero added fat, rich chocolate flavor, bakes in 15 minutes.

Moustokouloura: Greek grape-must cookies, vegan, dairy-free, and sweetened with petimezi grape syrup, orange, honey, cinnamon, and clove. Shaped into tiny wreaths and baked until crunchy.

Fig oat bran muffins with banana, apple juice, honey, and cinnamon. A high-fiber, low-fat muffin loaded with dried figs and whole grain oats for a wholesome breakfast.

Four-ingredient maple syrup souffle made with beaten egg whites, powdered sugar, and baking powder. Light as air with pure maple flavor in every spoonful.

Cinnamon zucchini muffins with grated zucchini baked into a tender crumb. A quick 30-minute recipe that uses up garden zucchini in the best way possible.

Fluffy buttermilk pancakes with separated eggs and folded-in stiffly beaten whites for extra lift. A from-scratch griddle recipe with tangy flavor and cloud-like texture.

Orange date muffins made with a whole blended orange, orange juice, and chopped dates for natural sweetness. An intensely citrusy muffin with real orange pulp in every bite.

Peanut-shaped peanut butter cookies with orange zest and a classic crisscross top. A fun, hand-shaped cookie that kids love to help make. Crisp edges, chewy centers.

Old-fashioned white drop cookies with nutmeg and vanilla. A big-batch recipe using shortening for soft, cakey cookies that stay tender for days.

Mini cornmeal muffins with buttermilk and whole kernel corn baked at high heat for crispy edges. Bite-sized cornbread that's great alongside chili, soups, and barbecue.

Whole wheat blueberry muffins sweetened with applesauce and honey instead of sugar. Warm spices of cinnamon and nutmeg in a tender, lightly sweet breakfast muffin.

Melomacarona, traditional Greek honey cookies made with oil instead of butter, dipped in warm honey syrup and topped with chopped walnuts. Egg-free and butter-free.

Vegan date walnut muffins built on a sticky date-water paste with brown sugar and crunchy walnuts folded in. No eggs, no dairy, just 12 tender muffins in 45 minutes.

Pesto biscuits with green basil flecks and fluffy buttermilk crumb, baked from a quick pantry-friendly recipe using powdered milk. A herbal twist on the classic American biscuit.

Vegan whole wheat biscuit crust made with pastry flour, soy milk, and a touch of honey or maple syrup. Use as a pot pie topper or rolled-out base for fruit cobblers.