Freakish Recipes

This one I used at The Afterdark

2/3 cup baking cocoa

2 large eggs

2 cups flour

1 cup chocolate chips

1/2 cup sugar

2 teaspoons baking soda

1/3 cup milk

1  1/2 cups vanilla pudding

1/3 cup canola oil

1 teaspoon vanilla extract

1/2 teaspoon salt

350 degrees 20-25 minutes or until toothpick comes out clean

In large bowl combine cocoa, flour, sugar, baking soda & salt.  Stir in half cup of chocolate chips.

In separate bowl, combine eggs, milk, pudding & oil.  Add wet to dry mix well.

Scoop batter into lined or greased muffin pans.  Sprinkle with remaining chocolate chips.

This one I used at The Afterdark

1 1/2 cups applesauce (or 2 medium apples finely chopped –  add  1/3 cup of milk or apple juice or pudding depending on what texture and flavor you want to enhance)

1/3 cup melted butter

1/2 cup sugar

1 egg

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 1/2 cups flour

Mix apples, butter, eggs and sugar in large bowl until well blended.  Combine dry ingredients in medium bowl.  Add dry ingredients to wet and mix until moist.

Bake at 350 degrees 20-25 minutes or until toothpick comes out clean.

This one I used at The Afterdark

4 – 5 large ripe bananas, mashed

1/3 cup melted butter

1/2 cup sugar

1 egg

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups flour

Mix bananas, butter, eggs and sugar in large bowl until well blended.  Combine dry ingredients in medium bowl.  Add dry ingredients to wet and mix until moist.

Bake at 350 degrees 20-25 minutes or until toothpick comes out clean.

This one I used at The Afterdark

(based on Deacon Timothy Pratt B&B)

6 tablespoons butter, softened

2/3 cup sugar

1/4 teaspoon salt

1/4 cup milk

1  1/2  teaspoons baking powder

1 3/4 cups unsifted all purpose flour

1 teaspoon vanilla extract

1 large egg

3 shots fresh espresso

1/4 cup powdered non dairy creamer

1 cup vanilla pudding

3/4  cup chocolate chips

Heat oven to 375 degrees.  Grease or line muffin pan.  In large bowl, beat on medium speed: butter and sugar until light and fluffy.  Beat in egg,  vanilla, espresso and pudding until blended.

In medium bowl, combine flour, baking powder, salt and powder creamer.  Add flour mixture to butter mixture alternately with milk, beating just until combined.  Fold in chocolate chips.  Divide batter among muffin pan cups.

Bake 25 – 30 minutes or until centers spring back when lightly pressed.