Blueberry lemon muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Lemon juice |
| 1 | cup | Milk |
| 1 | Egg, beaten | |
| ¼ | cup | Vegetable oil |
| ¼ | cup | Molasses |
| 1 | cup | Natural bran |
| ¾ | cup | Whole wheat flour |
| ¾ | cup | All-purpose flour |
| ⅓ | cup | Packed brown sugar |
| 1½ | teaspoon | Grated lemon rind |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| 1 | cup | Blueberries (fresh or frozen) |
Directions
In bowl, stir lemon juice into milk. Let stand 1 minute to sour. Stir in egg, oil and molasses.
In large bowl, combine bran, whole wheat and all-purpose flours, sugar, lemon rind, baking powder and baking soda. Add milk mixture and blueberries, mixing just until combined.
Spoon into non-stick or paper-lined muffin tins. Bake in 375 degree F oven for 20 to 25 minutes or until firm to the touch.
Makes 12 muffins.
Per muffin: 159 calories, 6 grams total fat (1 gram saturated), 3 grams fibre.