Little Fudgies
Here's the next recipe to celebrate June Dairy Month.
I start with sugar and vanilla yogurt. Hey, guess what? Sour cream works too.
Oil,
liquid egg product(EggBeaters),
gotta have vanilla, and give it a stir.
Add the dry ingredients, stir just until mixed.
Drop the dough into mini-muffin pans, lined with papers if you so wish. The mixture is very thick, but oh so good.
Here's my little secret. Mini buckeyes, which I picked up at the local Amish Grocery store. These little gems are not a requirement. The fudgies can be left plain,
or maybe add a mini-kiss? Maybe a dollop of hazelnut spread? Or peanut butter? Or jam? The sky's the limit here.
I press the buckeyes into the dough,
and bake. Don't overbake, or the fudgies will be dry.
I thought you might like an up-close and personal view. Are they ever good. Depending on your preference, these are a one-bite, or a two-bite, or a three-mini-bite treat. Bet you can't eat just one.
Happy Saturday, and moo to all the girls that provide us with dairy products.
Little Fudgies
1/4
C granulated sugar
1
Tbsp canola oil
1
Tbsp plain or vanilla yogurt
1
Tbsp water
1/2
Tsp vanilla
2
Tbsp liquid egg substitute
1/3
C all-purpose flour
1/4
C unsweetened baking cocoa
1/4
Tsp baking powder
1/8
Tsp salt
Preheat
oven to 350°. Grease mini muffin pan (12 muffins). Mix sugar, oil, yogurt,
water, vanilla and egg substitute. Add flour, cocoa, baking powder and salt.
Stir until mixed. Divide into 12 mini muffins. Bake 9-10 minutes. Cool in pan
5-10 minutes, gently lift from pan with tip of knife, cool on rack. 12
mini-bites
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