brown sugar, firmly packed
eggs, room temperature
How to Make Lemon Cornbread Muffins
1Preheat oven to 400 degrees and grease a muffin pan with cooking spray.
2Zest one lemon. Cut the lemon in half and juice it, discarding any seeds.
3Pour 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.
4Melt butter in microwave and then set aside to cool.
5In 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.
6Add eggs to dry ingredients. Then add butter, olive oil, milk and lemon juice mixture and vanilla to the large bowl. Stir until just combined.
7Spoon 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.
8May be served plain or with jam.
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About Lemon Cornbread Muffins