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Blueberry Lemon Muffins

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)


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.


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