I got a hot tip from a woman in Indianapolis about how to get brownies to work without egg: The magic ingredient- pumpkin!
1 brownie mix (milk or nut free if you also are avoiding those, I used duncan hines)
oil and water called for in the recipe
1/2 can pumpkin pie filling (the extra spices seem to add to the brownies or just plain canned pumpkin also works)
Make the brownies following package directions, mix in the pumpkin in place of the egg.- I used 5 degrees cooler in the oven than called for and probably 5-10 minutes longer than called for in my pan- use the toothpick test to tell if the brownies are finished.
I made a double batch using an entire can of pumpkin for our 4th of July family reunion (two 11 by 13 pans and no one guessed that they were special brownies safe for my daughter!!!
I ran across this application in the Apple Apps store while browsing on my iPad. Looking at the developer’s website, I found that they also have applications for the iPhone.
Here’s the link:
Makes 1 dozen
1 1/2 cups cake flour (not self-rising)
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
1 1/4 cups water
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting
I found this one at church last night. Elijah is allergic to eggs, milk, and peanuts. He can have the duncan hines moist deluxe. One of my deacons said he makes cupcakes by adding a can of diet sprite to his mix-thats it! I will try it and let you know what I think!
- 1/2 c. Butter
- 2 lbs. Carrots (diced)
- Cinnamon to taste
- 3 ea. Eggs
- 2 tbs. All-Purpose Flour
- 1 tsp. Baking Powder
- 1 c. Sugar
Boil carrots for 25 minutes; drain. Combine carrots and butter; mash. Add sugar and eggs. Mix on medium speed for two minutes. Stir in flour and baking powder. Pour into a greased 7 x 11 dish. Sprinkle with cinnamon. Bake uncovered for one hour at 350 degrees.