Big Fudgy Bittersweet Brownies

Ingredients:

• 1 large egg
• 1 egg white
• 3 tablespoons plain nonfat yogurt
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups sugar
• 1/3 cup canola oil
• 1/2 teaspoon sea salt
• 1/4 cup unsweetened cocoa powder
• 3 ounces high-quality unsweetened baking chocolate, chopped
• 1/3 cup unbleached all-purpose flour
• 1/3 cup buckwheat or presifted whole wheat flour

Directions:

 Preheat oven to 375 degrees F. Lightly coat an 8-inch-square nonstick baking pan with cooking spray. In a small bowl, whisk together egg, egg white, yogurt, and vanilla extract; set aside.

In a small saucepan, combine sugar, oil, salt, and 3 tablespoons water, stirring constantly for 3 minutes on medium-high heat. Remove from heat; stir in cocoa and chocolate until chocolate melts, then add egg mixture. Add all flour, stirring until batter is smooth.

Pour batter into baking pan. Bake 25 minutes, or until top is firm. Cool completely in pan on rack. Cut into squares.

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Pumpkin-Date Muffins

Ingredients:

• 1 3/4  cups  all-purpose flour
• 1  teaspoon  baking powder
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  ground cinnamon
• 1/4  teaspoon  ground nutmeg
• 1/4  teaspoon  salt
• 2  large  eggs, beaten
• 1  cups  canned unsweetened pumpkin
• 1  cups  chopped dates
• 1/3  cup  light brown sugar
• 3  tablespoons  extra-light olive oil

Directions:

Heat oven to 425 degrees F. Line the cups of a standard (11-by-14-1.5 inch) muffin pan with paper liners or coat the cups with nonstick cooking spray; set aside.

In a large bowl, combine first 6 ingredients. Make a well in the center; set aside.

In a small bowl, combine remaining 5 ingredients. Pour mixture into well in dry ingredients and stir until mix is just moistened and batter is still slightly lumpy.

Pour batter into muffin cups until each is three-quarters full.

Bake 18 to 20 minutes, or until tops are light golden and a toothpick inserted into the center comes out clean. Cool for 5 minutes in pan on a rack, then remove from pan to cool completely.

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