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