Blueberry Lemon Muffins
rec.food.recipes/Robin Cowdrey (2001)
Source: Lighthearted Everyday Cooking by Anne Lindsay
Makes 12 muffins

Warm from the oven and bursting with fresh flavor, these moist muffins need no butter.

1 tablespoon 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 all-purpose flour
1/3 cup packed brown sugar
1 1/2 teaspoons grated lemon rind
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup 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 flours, 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 in 375 F oven for 20 to 25 minutes or until firm to the touch.