Lemon Twist Blueberry Muffins Recipe
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 flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup brown sugar, well packed
1 1/2 tsp lemon peel
1 cup fresh or frozen blueberries
Directions
Preheat oven to 375 °F (190 °C).
Butter or line muffin pans with paper cups.
Set aside.
In a bowl, mix lemon juice and milk.
Let milk sour 1 minute.
Stir in egg, vegetable oil and molasses.
Set aside.
In a second bowl, mix dry ingredients.
Fold in liquid mixture and blueberries, stirring only as needed to moisten dry ingredients.
Spoon into cups.
Bake in oven 20-25 minutes or until firm to the touch.
Butter or line muffin pans with paper cups.
Set aside.
In a bowl, mix lemon juice and milk.
Let milk sour 1 minute.
Stir in egg, vegetable oil and molasses.
Set aside.
In a second bowl, mix dry ingredients.
Fold in liquid mixture and blueberries, stirring only as needed to moisten dry ingredients.
Spoon into cups.
Bake in oven 20-25 minutes or until firm to the touch.
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