Banana Muffins II

Here is a second attempt at an egg-free banana muffin.

1 c unbleached flour
1/2 c wheat flour
1 1/2 t baking soda
1 t baking powder
1/2 t salt
3/4 c sugar
1/4 c melted butter
1/4 c vanilla yogurt
2 over-ripe bananas smashed
1/2 c milk

1) Preheat oven to 350 degrees. Lightly grease 10 muffin cups
2) Mix together flours, baking soda, baking powder, salt, and sugar - mix well. Set aside.
3) Mix together wet ingredients: melted butter, yogurt, milk, and smashed bananas.
4) Stir together dry and wet ingredients until well blended.
5) Bake in preheated oven for 20-25 minutes.

Hershey's Double Chocolate Egg-Free Brownies

Hershey's Double Chocolate Egg-Free Brownies

This is an adaption of my favorite brownie recipe. As good as the original - you will not miss the eggs!!


1/2 c Hershey's Cocoa
1 1/2 t baking soda
1/3 c butter, melted
1/2 c boiling water
1 1/2 t vinegar
1/3 c vanilla yogurt
1 c sugar
1 1/3 c unbleached flour
1/2 c Hershey's Semi-Sweet Chocolate chips

1) Heat oven to 350 degrees. Grease 9x9 square baking pan.
2) Stir together cocoa and baking powder in large bowl. Stir in butter, boiling water, vinegar, and yogurt - stir until mixture thickens and is well blended.
4) Add in sugar and flour; stir until well blended.
5) Stir in chocolate chips; pour batter into prepared pan.
6) Bake 30-35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.
7) Cut into Bars.