Lemon Oat Bran Muffins

So, about those lemons.....

I have mentioned my love of lemons many many times before in my writing. And I have gone on and on about how they make me happy, remind me of sunshine, and all the rest. And today is no exception.

When I broke open one of the warm muffins, the waft of fresh lemon filled my nose. It was like instantly everything was better than okay. Life was fantastic.

Oh, except for one small thing. After I pulled these muffins out of the oven, I was thinking that some dried cranberries (maybe about 1/3 cup) would be awesome in here too. Yep, that the dilemma of the day... should I make more muffins and try it out? 

I debated whipping up another batch and them decided against it. I wanted to just savour the muffins that I had just made with the perfect hint of lemony sunshine. Yes, that idea of the cranberries would have to rest on the list for another day...

Lemon Oat Bran Muffins

Altered from The Original All-Bran Muffins Recipe

Makes 12

1 3/4 cups All Bran or All Bran Buds Cereal

1/2 cup Quick Rolled Oats

1 1/2 cups Skim Milk

1 Large Egg

2 tbsp Canola Oil

Zest of 1 Lemon

3/4 cup Whole Wheat Flour

1/2 cup White Flour

3 tbsp Sugar

1 tbsp Baking Powder

1/4 tsp Salt

Preheat the oven to 400 degrees F. Line 12 muffin cups.

In large mixing bowl, combine cereal, oats and milk. Let stand about 2 minutes or until cereal softens. Add egg, oil and lemon zest. Beat well.

In a separate bowl, mix together flour, sugar, baking powder and salt. Add to wet mixture and stir until just combined. Spoon the batter into the lined muffin tin and bake for 20 minutes until a toothpick inserted into the centre comes out clean.