Who knew that a few blueberry muffins would push us over the edge!

Flour – 2 Cups
Salt – 1/2 Teaspoon
Baking Powder – 3 Tablespoons
Sugar – 1/2 Cup
Applesauce – 1/2 Cup (good idea to have more on hand for snacking)
Canola Oil – 1/4 Cup
Soy Milk – 3/4 Cup
Apple Cider Vinegar – 1 Teaspoon
Frozen Blueberries – 2 Cups

You will need – 2 Mixing Bowls; Spoon; Rubber Spatula; Muffin Tin

Preheat your oven to 350 degrees and combine the Flour, Salt, Baking Powder and Sugar in a mixing bowl. Before combining the rest of the ingredients, you might want to offer your son or daughter some applesauce… you know, just to see what happens… Then mix together the Applesauce, Canola Oil, Soy Milk and Apple Cider Vinegar in the 2nd bowl. Pour the liquid mixture into the dried and stir with your spatula until fluffy — almost marshmellow-like. Please note that we don’t use a mixer to stir this all together because you don’t want to over-mix it. If it becomes to creamy.. the results could be rather heavy.

Carefully fold the Frozen Blueberries into the mix and spoon into the muffin tin. Bake for 25 minutes or until golden brown. Light, sweet and — while we pat ourselves on the back — DELICIOUS!

And the NOSH – Did Will eat it? YES YES YES!!! Not only did he eat the muffins, but he commented that he liked them. BUT THAT’s NOT ALL… Midway through the mixing process he was playing with the applesauce when he asked for a spoon, started eating it and then ASKED FOR MORE! He hasn’t eaten anything with a creamy texture since he was teenie tiny! We are over the top here people… Like spaceship over the top!

Soy Milk – 1 Cup
Red Wine Vinegar – 1 Teaspoon
Sugar – 3/4 Cup
Canola Oil – 1/2 Cup
Vanilla – 1 1/2 Teaspoon
Flour – 1 Cup
Cocoa Powder – 1/4 Cup
Baking Soda – 3/4 Teaspoon
Baking Powder – 1/2 Teaspoon
Salt – Just a Dash

Icing:
Confectioner’s Sugar – 1 Cup
Cocoa Powder – 1/4 Cup
Soy Milk – 2 1/2 Tablespoons

You will need: Muffin Tin; Muffin Cups; Mixing Bowls; Wire Whisk; Spatula; Soup Ladle

Preheat your oven to 350
In a medium mixing bowl, stir together the Soy Milk, Red Wine Vinegar, Sugar, Canola Oil and Vanilla while your son or daughter prepares the muffin tin and paper cups. In another mixing bowl, combine the Flour, Cocoa Powder, Baking Soda, Baking Powder and Salt — stir with your wire whisk and then add to the liquid mixture. Stir the batter with a spatula until smooth — no lumps allowed!

Using your soup ladle – scoop the batter into the muffin cups  — about 1/4″ from the top of each cup and cook in the oven for 20 minutes. In the mixing bowl used for the dry ingredients, combine the Confectioner’s Sugar, Cocoa Powder and Soy Milk — Whisk until smooth and put in the refrigerator to cool. Once your cupcakes are cooked add your icing. Don’t forget to lick your fingers between all steps. If you don’t plan on eating them right away, put them in the fridge… this will solidify the icing a bit.

And the NOSH – Did Will eat it? Yes. He ate it during and after cooking.. He talked about eating the cupcakes at dinner.. and although I’m not positive… I’m pretty sure he’s dreaming about them right now too!