I Love Lemon! I love the flavor, the scent, the color ... I am never without a bag of fresh lemons. In fact, I need a lemon tree in my yard... a meyer lemon tree to be specific ... If you ( and that’s probably one individual ... my mother ... ha ) who has been following this blog, you know that over the last year I have slowly taken myself off fake food and refined sugar. I don’t do preservatives or anything refined or sugary on a day-to-day basis. I am not a Saint - you should have seen me going at the chips and salsa at a recent Casino Night ... but, for the most part I eat clean and healthy these days.

For awhile there I thought that I would have to give up baking, I thought everything would turn out with the consistency of a hockey puck and a taste, that can only be described as cardboard - that was until I discovered the array of baking products brought to us by Bob’s Red Mill. Lose yourself in your local natural foods store baking aisle. Start picking up items and read about them. There are so many companies bringing organic items to market and folks like me (and you) who are baking with these products.

Today’s ‘Better for you Baking’ recipe is for Lemon Coconut Blueberry Muffins.

You’ll notice that I made my own coconut milk. No ovation necessary - it was easy and if I can do it ... you can too. I started reading the cartons of coconut milk while in the baking aisle of my local natural foods store and whoa... they’re loaded with preservatives, sweeteners, binders, thickeners - Holy Schnikey - I don’t want that stuff - and so I made my own.

The muffins turned out with ( of course!! ) a subtle lemony flavor that is complemented so nicely by the coconut and the blueberries. The addition of the lemon yogurt keeps them moist. Yes, you’ll be baking with whole wheat pastry flour, but these awesome muffins are not at all comparable to hockey pucks.

Back when I had things like Doritos and Oreos in my house - I used to say that if stranded on an island I would want COOKIES!! I’m telling you this useless piece of information only to demonstrate how much I love baked goods. I’m kind of a baked goods snob actually ... The fact that these muffins passed with flying (lemon yellow) colors across my snobby, baked goods palette says something...

Lemon Coconut Blueberry Muffins

Dry Ingredients:

1 1/2 c Bob’s Red Mill Organic Stone Ground Whole Wheat Pastry Flour

1/2 c Bob’s Red Mill natural, unsulphured, unsweetened coconut

1 t baking soda

1 t baking powder

1 t cinnamon

1/2 t sea salt

3/4 c Organic Sucanat (a.k.a. dehydrated cane juice)

Wet Ingredients:

1 container of all natural, Brown Cow Low fat Lemon Twist yogurt [ 6 oz. ]

Juice and zest of one lemon

2 eggs

2 T canola oil

1 t vanilla extract

3/4 c Coconut Milk

1 c fresh or frozen blueberries

Coconut Milk:

Heat 1 1/2 c of fat free milk until hot: [microwave for 2 minutes]In a medium size bowl add 1 1/2 c of Bob’s Red Mill natural, unsulphured, unsweetened coconut. Pour hot milk over coconut. Allow to steep until milk is cool. Strain mixture.

Yield: approximately 3/4 c coconut milk


Pre-heat oven to 400 degrees

Fold dry ingredients into wet ingredients and mix until just combined.

Fill baking cups 3/4 full

I use unbleached totally chlorine free (TCF) large, paper baking cupsmade by: ‘If You Care’ ...

Bake for 17 minutes

At 15 minutes - send a toothpick down the center of a muffin - if clean ...take ‘em out ... if not, another 2 minutes should finish them off.

Yield: 1 dozen + maybe 3 ...

These Freeze Great!!

Here's another 'Better For You Baking' Recipe: Bridget's Bran Muffins