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How to Make Lemon Muffins

Lemon muffins have the nutrients of the perfect breakfast muffin combined with the subtle taste of lemony freshness. For a healthy snack on the go, make sure you pack these muffins in an airtight zip lock pocket so that it retains its moisture and freshness.


  • 1 cup wheat bran
  • 1 1/4 cups buttermilk
  • 1/4 cup canola oil
  • 1/3 cup sugar
  • 1/3 cup egg substitute
  • 3/4 cup all-purpose white flour
  • 3/4 cup whole wheat flour
  • 1- 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup fresh lemon juice
  • 2 teaspoons grated lemon zest


  1. In a bowl, combine the bran with buttermilk to soften it.
  2. Beat oil, sugar and egg together until you get a creamy substance
  3. Mix combine together the white flour, wheat flour, baking soda and salt
  4. When all the dry ingredients have been mixed together, slowly mix it in the creamy mixture, together with the softened bran
  5. Stir the lemon juice and grated lemon zest into the mixture
  6. Spoon the muffin batter into eight greased muffin cups, filling only 2/3 of each
  7. Place the muffin cups into the oven and bake at 375°F for around thirty minutes
  8. Make sure you cool the muffins first before serving

Makes 8 muffins

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