1 c. (250 mL) buttermilk
1 c. (250 mL) natural bran

1/4 (50 mL) cup all purpose white flour
3/4 (200 mL) cup all purpose whole wheat flour
1 1/2 tsp. (7 mL) baking powder
1 tsp. (5 mL) baking soda
1/2 tsp. (2 mL) cinnamon
3/4 (175 mL) cup raisins

1/4 (50 mL) cup canola oil
1/4 (50 mL) cup molasses
1 egg
2 tsp. (10 mL) vanilla

In med. bowl combine bran and buttermilk. Let stand 5 minutes (or til you're finished measuring out the dry ingredients).

In another bowl, combine all the dry ingredients.

To the bran mixture, add oil, molasses, egg and vanilla. Mix well.

Add wet to dry, stir just to moisten. Fill sprayed or paper lined muffin cups. Bake at 375*F for 20 to 25 minutes. Let stand 5 minutes. Remove from pan. Makes 12.

Notes: 1. To make them fat free, use unsweetened applesauce instead of oil. Spray muffin cups, (instead of paper liners) as they will stick to the paper liners.
2. To make them cholesterol free, use 2 egg whites instead of 1 whole egg.
3. To increase the fiber add 1/8 cup (25 mL) each wheat germ and buttermilk.
4. To further increase fiber (or instead of wheat germ) add 1/8 cup (25 mL) Red River Cereal. (This gives the muffins a crunchy texture as well)

I like them with raisins. My husband likes them with fresh or whole frozen (unthawed) raspberries. (if you don't have insulin issues, I would add 1/8- 1/4 cup brown sugar after the egg when using raspberries) I like them with Red River Cereal, but they are a little heavier. They freeze well, and double easily, so when I make a batch I put what's not eaten for breakfast into the freezer for later.