lemon cornbread muffins

How To Make lemon cornbread muffins

• 1

  Preheat oven to 400 degrees and grease a muffin pan with cooking spray.
• 2

  Zest one lemon. Cut the lemon in half and juice it, discarding any seeds.
• 3

  Pour the milk into a small bowl and add lemon juice. Stir juice and milk together and set aside – milk should slightly curdle forming a type of quick buttermilk.
• 4

  Melt butter in microwave and then set aside to cool.
• 5

  In a large bowl combine flour, cornmeal, oat bran, brown sugar, baking powder and salt. Add lemon zest by sprinkling over dry ingredients. Whisk to combine.
• 6

  Add eggs to dry ingredients. Then add butter, olive oil, milk and lemon juice mixture and vanilla to the large bowl. Stir until just combined.
• 7

  Spoon the batter into muffin cups. Bake 15-20 minutes, or until golden brown around the edges and toothpick comes out with a few moist crumbs.
• 8

  May be served plain or with jam.
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