Lemon Bran Muffins Recipes

LEMON POPPY SEED BRAN MUFFINS

Steps:

• Preheat oven to 400F.
• In a large bowl, combine bran and milk. Let them sit for at least 5 minutes, or until completely softened. Stir in egg, oil, and 1tbsp lemon juice.
• Combine the flour, baking powder, and salt. Stir into bran mixture just until moistened.
• Fold in poppy seeds and lemon zest.
• Fill greased or paper-lined muffin cups so that they are 3/4 full. Bake at 400F for 20-22 minutes or until toothpick comes out with moist crumbs. Cool for 5 minutes. Move to wire rack.
• Combine icing sugar, milk, and lemon juice for glaze. Drizzle over muffins while still warm.

CLASSIC BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

LEMON BRAN MUFFINS

Steps:

• In a medium-size bowl, combine the bran cereal and buttermilk. Let stand until the cereal is soft,.
• about 10 minutes. Add lightly beaten egg whites, molasses, oil, lemon juice and vanilla. Use a hand.
• mixer to combine well. In another medium-size bowl, combine the flour, oat bran and baking powder.
• Stir in lemon rind and raisins. Pour the milk mixture into the flour mixture. Use a large spoon to.
• combine quickly. Don't over mix. Spoon the batter into non-stick muffin cups. Bake at 375F for.
• about 15 - 20 minutes. Cool the muffins for 10 minutes before serving or freezing.

LEMON CRANBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
• Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.