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Lemon Bran Muffins

 Lemon Bran Muffins
Bran cereal lends heartiness to these lemon-poppy seed muffins. For a sweet-tangy finishing touch, drizzle on the confectioners' sugar glaze.
12 ServingsPrep: 25 min. Bake: 20 min.

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

  • 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.
  • 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

2 of 2

Lemon Bran Muffins (continued)

Directions (continued)

  • dozen.