| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Muffins, Breads |
12 |
Servings |
INGREDIENTS
| 1 |
tb |
Lemon juice |
| 1 |
c |
Milk |
| 1 |
|
Egg, beaten |
| 1/4 |
c |
Vegetable oil |
| 1/4 |
c |
Molasses |
| 1 |
c |
Natural bran |
| 3/4 |
c |
Whole wheat flour |
| 3/4 |
c |
All-purpose flour |
| 1/3 |
c |
Packed brown sugar |
| 1 1/2 |
ts |
Grated lemon rind |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 |
c |
Blueberries (fresh or frozen) |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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