1 cup cooked Irish oatmeal (chilled)
3/4 cup of soy butter
1 cup of brown sugar
1 cup of honey
2 tsp. of vanilla extract
1 cup of unbleached organic flour
2 cups of millet flour
1/4 cup of millet
1 tsp. baking soda
1/2 tsp. salt
1 pint fresh organic blueberries
Line muffin pan with cupcake liners and preheat oven to 325° F. Mix the milk and apple cider vinegar in a large bowl; allow to sit for a few minutes to curdle. Beat in stevia, and butter, vanilla and orange zest. Sift in the flour, baking powder, baking soda, and salt and mix until smooth. Fill liners two thirds full.
Bake 20 to 22 minutes until a knife or toothpick inserted into the center of the cupcake comes out clean; don’t overbake or cupcakes will be dry. These cupcakes need to cool at least an hour before topping or filling, and also to develop the flavor and texture properly.