BLUEBERRY LEMON MUFFINS
1 tbsp 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 tsp grated lemon rind
1 1/2 tsp baking powder
1/2 tsp baking soda
1 c blueberries (fresh or frozen)

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






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