Lemon blueberry cupcakes

Recipe by Mary Lapp.

3 cups unsweetened dried shredded coconut

Zest of one lemon

1/4 fresh squeezed lemon juice

1/2 cup maple syrup

1/2 tsp sea salt

1/2 tsp baking soda

1/2 cup frozen blueberries

  • Preheat oven to 350F degrees.
  • Line 8 muffin cups with liners.
  • Place the unsweetened coconut in a food processor, and process for 5 minutes.
  • Let the food processor rest for 5 minutes, so it doesn’t overheat.
  • Scrape if necessary, and turn back on for 5 minutes, or until it is liquidy and you can hear it splash.
  • Add the zest, lemon juice, maple syrup and sea salt. Process until it comes together.
  • Add the baking soda, and process just until incorporated.
  • Divide batter into 8 muffin cups. Top with 1 Tbsp of frozen blueberries on each cupcake.
  • Bake for 25-27 minutes. You want them to be a little toasty.
  • Chill before you serve for best consistency – although they are really good any way!

Zucchini cupcakes

Makes 14 to 16 muffins.

1-1/2 cups sifted cake flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp powdered ginger

1/4 tsp ground cloves

1/4 tsp salt

2/3 cup coarsely chopped toasted walnuts

2 large eggs

3/4 cup firmly packed light brown sugar

1/2 cup safflower oil

2 cups firmly packed grated zucchini

Optional: 1/2 cup of raisins

  • Preheat the oven to 350F.
  • In a small bowl, combine flour, baking soda, spices, and walnuts, and whisk to blend.
  • In a mixing bowl, beat the eggs, sugar, and oil for 2-3 minutes or until smooth.
  • Add the zucchini and beat just until smooth.
  • Add the dry ingredients (and raisins) until completely moistened.
  • Put into muffin tins (3/4 full) and bake 20-25 minutes.
  • Cool briefly in the plan before unmolding.