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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Bran cereal lends heartiness to these lemon-poppy seed muffins. For a sweet-tangy finishing touch, drizzle on the confectioners' sugar glaze. Ingredients:
2 cups all-bran |
1-1/4 cups milk |
1 egg |
3 tablespoons vegetable oil |
1 tablespoon lemon juice |
1-1/4 cups king arthur unbleached all-purpose flour |
2/3 cup sugar |
3 teaspoons baking powder |
1/2 teaspoon salt |
1 tablespoon poppy seeds |
2 teaspoons grated lemon peel |
glaze: |
3/4 cup confectioners' sugar |
3 to 4 teaspoons lemon juice |
Directions:
1. In a large bowl, combine bran and milk; let stand for 5 minutes. Stir in the egg, oil and lemon juice. Combine the flour, sugar, baking powder and salt; stir into bran mixture just until moistened. Fold in poppy seeds and lemon peel.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-22 minutes or until a toothpick comes out with moist crumbs. Cool for 5 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over warm muffins. Yield: 1 dozen.
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