| 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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