Blueberry Lemon Muffins

Makes 12 muffins

Yvette Kirkbride

Blueberry Lemon Muffins

Ingredients
1 tbsp. lemon juice
1 cup milk
1 egg, beaten
1/4 cup vegetable oil
1/4 cup molasses

1 cup natural bran
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/3 cup brown sugar, packed
1 1/2 tsp. lemon rind, grated
1 1/2 tsp. baking powder
1/2 tsp. baking soda

1 cup blueberries, fresh or frozen

Instructions
Preheat oven to 375 F.
In a small bowl, stir lemon juice into the milk; let stand for 1 minute to sour.
Stir in egg, oil and molasses.
In a large bowl, combine bran, whole wheat flour, all-purpose flour, sugar, lemon rind, baking powder and baking soda.
Add the milk mixture and blueberries to flour mixture; mix until combined.
Spoon into nonstick or paper lined muffin tins. Bake at 375 F for 20 to 25 minutes or until firm to touch.