Black Bottom Cupcakes

225g Cream Cheese, softened
1 Egg
60g Sugar
0.125 tsp Salt

170g Mini Chocolate Chips

200g Sugar
180g AP Flour
20g Cocoa Powder
1 tsp Baking Soda
0.5 tsp Salt

225g Water
55g Canola Oil
1 Tbsp White Vinegar
1 tsp Vanilla Extract

White Dough:
Beat together cream cheese, egg, first sugar, and first salt. Stir in chocolate chips.

Dark Dough:

Combine second sugar, flour, cocoa powder, baking soda, and second salt. Mix in oil, water, vinegar, and vanilla extract.

In mini cupcake tins, add 1 Tbsp dark dough then 1 tsp white dough, about 2/3 full. Bake at 350 for 15-20 minutes.

Yield: About 4 dozen

Cocoa Brownies

4 Eggs
200g Sugar
200g Brown Sugar

85g cocoa
60g AP Flour
1/2 tsp Salt

170g Butter, melted
2 tsp Vanilla Extract

Chocolate Chunks

Whip eggs and then add sugars. Switch to a paddle and add remaining ingredients.
Bake at 300 for 45 minutes.

Snickerdoodle Cookies

225g Butter, softened
300g Sugar
2 Eggs
0.5 tsp Vanilla Extract

330g AP Flour
1 Tbsp Baking Powder
0.25 tsp Salt

2 Tbsp Cinnamon
50g Sugar

Cream butter and sugar, add eggs and vanilla extract. Add dry. Shape into 2 cm diameter logs and chill.
Combine cinnamon and 50g sugar for cinnamon sugar topping.
Slice 1 cm thick, arrange on baking sheets, and cover with cinnamon sugar.
Bake at 375 for 15 minutes.

Strawberry Banana Muffins

2 Eggs
30g Sugar

200g AP Flour
100g Whole Wheat Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
0.5 tsp Salt

30g Canola Oil
100g Yogurt
1 tsp Vanilla Extract

250g Banana
200g Strawberries
0.5 tsp Cornstarch

Bake at 375 for about 20 minutes.

Yield: Approx. 1025g

Raspberry Orange Muffins

2 Eggs
30g Sugar

250g AP Flour
100g Whole Wheat Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
0.5 tsp Salt

175g Orange Juice
100g Yogurt
Zest of 1 Orange, 2 Packets TrueOrange, or 1 Tbsp Orange Extract
30g Canola Oil

300g Raspberries
1 tsp Cornstarch

Bake at 375 for about 20 minutes.

Yield: Approx. 1110g

Zucchini Bread

2 Eggs
30g Sugar

160g AP Flour
120g Whole Wheat Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
1.5 tsp Cinnamon
0.5 tsp Nutmeg
0.5 tsp Salt

150g Applesauce or Yogurt
30g Canola Oil
2 tsp Vanilla Extract

1 package (450g) Frozen or 350g Fresh Zucchini, drained

Bake at 375 for about 20 minutes.

Yield: Approx. 950g

Sour Cream Muffins

2 Eggs
30g Sugar

285g AP Flour
2 tsp Baking Powder
1 tsp Baking Soda
0.5 tsp Salt

225g Sour Cream
170g Yogurt
30g Canola Oil
1 tsp Vanilla Extract

250g Berries or other fruit

Bake at 375 for about 20 minutes.

Yield: Approx. 1100g

Pumpkin Muffins

3 Eggs
30g Brown Sugar

250g AP Flour
125g Whole Wheat Flour
2 Tbsp Baking Powder
1 tsp Baking Soda
1 Tbsp Cinnamon
1 tsp Nutmeg
0.5 tsp Cloves
0.5 tsp Allspice
0.5 tsp Salt

150g Soy Milk
30g Canola Oil
1 Can (425g) Pumpkin Puree

Bake at 375 about 25 minutes.

Yield: Approx. 1200g

Blueberry Lemon Poppyseed Muffins

2 Eggs
30g Sugar

200g AP Flour
100g Whole Wheat Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
0.5 tsp Salt
2 Tbsp Poppy Seeds
2 Packets TrueLemon or Zest of 1 Lemon

150g Yogurt
50g Lemon Juice
30g Canola Oil
1 tsp Vanilla Extract

300g Blueberries
2 tsp Cornstarch

Bake at 350 for about 25 minutes.

Yield: Approx. 975g

Ginger Bread

2 Eggs
30g Brown Sugar

125g AP Flour
125g Whole Wheat Flour
2 tsp Baking Powder
2 Tbsp Ginger
1 tsp Cinnamon
0.5 tsp Cloves
0.5 tsp Salt

175g Soy Milk or Yogurt
30g Canola Oil

1.5 tsp Baking Soda
225g Water (Hot)

Combine baking soda and water and immediately add as final ingredient.

Bake at 375 for about 30 minutes.

Yield: Approx. 850g

Cornbread

2 Eggs
30g Sugar

150g Cornmeal
100g AP Flour
50g Whole Wheat Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
0.5 tsp Salt

250g Soy Milk
30g Canola Oil

300g Corn (or substitute various fruit as desired)

Bake at 375 for about 20 minutes.

Yield: Approx. 1025g

Carrot Ginger Muffins

2 Eggs
30g Sugar

125g AP Flour
125g Whole Wheat Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
1 Tbsp Ground Ginger
0.5 tsp Salt
0.25 tsp Cinnamon
0.25 tsp Allspice

125g Yogurt
75g Soy Milk
30g Canola Oil


2 tsp Fresh Ginger
250g Carrot

Bake at 375 for about 25 minutes.

Yield: Approx. 900g

Blueberry Cottage Cheese Muffins

1 Egg

100g AP Flour
1.25 tsp Baking Powder
0.25 tsp Salt

75g Soy Milk
50g Cottage Cheese

125g Blueberries

Bake at 375 for about 20 minutes.

Yield: Approx. 400g

Banana Bread

2 Eggs
30g Sugar

125g AP Flour
125g Whole Wheat Flour
1 Tsp Baking Powder
1 tsp Baking Soda
1 Tbsp Cinnamon
0.5 tsp Nutmeg
0.5 tsp Salt

30g Canola Oil
1 Tbsp Vanilla Extract
100g Applesauce
350g Banana

Bake at 375 for about 20 minutes.

Yield: Approx. 875g

10-Grain Muffins

1 Egg
30g Sugar

150g Bob's Red Mill 10-Grain Hot Cereal
300g Soy Milk

125g AP Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
0.5 tsp Salt

30g Canola Oil
275g Berries
1 tsp Cornstarch

Soak cereal in milk for 5-10 minutes.

Bake at 375 for about 20 minutes.

Yield: Approx. 1000g

Peanut Butter Banana Bread

2 Eggs
30g Sugar

200g AP Flour
100g Whole Wheat Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
2 tsp Cinnamon
0.5 tsp Nutmeg
0.5 tsp Salt

30g Canola Oil
100g Yogurt
1 tsp Vanilla Extract
350g Banana
150g Peanut Butter


Bake at 375 for about 20 minutes.

Yield: Approx. 1075g