¾

Tbs

lemon juice

1

cup

milk

1

medium

egg; beaten

¼

cup

vegetable oil

¼

cup

molasses

1

cup

wheat bran

¾

cup

wholemeal flour

¾

cup

all-purpose flour

1/3

cup

brown sugar; firmly packed

1 ½

tsp

grated lemon rind

1 ½

tsp

baking powder

½

tsp

baking soda

1

cup

fresh blueberries

1

In bowl, stir lemon juice into milk. Let stand 1 minute to sour. Stir in egg, oil and molasses.

2

In large bowl, combine wheat bran, whole wheat and all-purpose flours, sugar, lemon rind, baking powder and baking soda. Add milk mixture and blueberries, mixing just until combined.

3

Spoon into non-stick or paper-lined muffin tins. Bake in 190°C oven for 20 to 25 minutes or until firm to the touch.