1  ½ cups (375 mL) whole-wheat flour
½  cup (125 mL) natural bran        
1/3  cup (75 mL) granulated sugar       
1  tbsp (15 mL) baking powder       
1  cup (250 mL) skim milk ·        
1  egg      
¼  cup (60 mL) non-hydrogenated soft margarine, melted      
1  tbsp (15 ml) grated lemon rind
1 cup (250 mL) fresh or frozen blueberries

1.In large bowl, combine flour, bran, sugar and baking powder. In small bowl whisk
together milk, egg, margarine and lemon rind. Pour milk mixture over flour
mixture and stir just until combined. Stir in  blueberries.
2.Divide  batter among lined or greased muffin tins. Bake in 375F (190 C) oven for 20 to 25 minutes or until golden and muffins spring back when lightly touched.
3.Canola Oil Substitute: Omit melted margarine and substitute 1/3 cup (75 mL) Canola oil.
4.Helpful Hint: If using frozen blueberries, do not thaw. Add them directly into the  batter.
5.Helpful Hint: Fill remaining empty muffin tins with water, all you need is a bit to keep your muffin pan in great shape.
6.Storage:These muffins can be kept at room temperature for about 2 days and frozen for up to 3 weeks.

YOU CAN BURN THIS OFF WITH: 40 minutes of walking or 23 minutes of cycling


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