Lemon Bran Muffins

• 2 cups All-Bran
• 1-1/4 cups milk
• 1 large egg, room temperature
• 3 tablespoons vegetable oil
• 1 tablespoon lemon juice
• 1-1/4 cups all-purpose flour
• 2/3 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon poppy seeds
• 2 teaspoons grated lemon zest
• 3/4 cup confectioners' sugar
• 3 to 4 teaspoons lemon juice

1. In a large bowl, combine bran and milk; let stand for 5 minutes. Stir in the egg, oil and lemon juice. Combine the flour, sugar, baking powder and salt; stir into bran mixture just until moistened. Fold in poppy seeds and lemon zest.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400u0b0 for 18-22 minutes or until a toothpick comes out with moist crumbs. Cool for 5 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over warm muffins.

allbran, milk, egg, vegetable oil, lemon juice, flour, sugar, baking powder, salt, poppy seeds, lemon zest, sugar, lemon juice

Taken from www.tasteofhome.com/recipes/lemon-bran-muffins/ (may not work)