Lemon Bran Muffins Recipe

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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.
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 12 servings


  • 2 cups All-Bran
  • 1-1/4 cups milk
  • 1 egg
  • 3 tablespoons vegetable oil
  • 1 tablespoon lemon juice
  • 1-1/4 cups 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


  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.
Originally published as Lemon Bran Muffins in Country Woman Christmas Annual 2007, p39

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