Blue Sky Bran Muffins

1 1/3 cups buttermilk
1 large egg
1/3 cup vegetable oil
1/4 cup lightly packed dark brown sugar
1 tsp. vanilla extract
1 1/2 cups unprocessed wheat bran
1 cup all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. table salt
2 tsp. granulated sugar, divided
3/4 to 1 cup chopped mixed fruit (anything but citrus or pineapple; frozen berries are fine)

Heat oven to 425 degrees F. and coat a 12-cup muffin tin with nonstick spray.

Whisk buttermilk, egg, oil, brown sugar and vanilla extract in a small bowl. Whisk bran, flour, baking powder, baking soda and salt in a large bowl. Stir wet mixture into dry until just combined.

Spoon about 2 Tablespoons of batter into each muffin cup. Add about 2 teaspoons of chopped fruit to each (dividing it evenly) and sprinkle the fruit with one of the teaspoons of granulated sugar. Spoon remaining batter (about 1 Tablespoon each) over fruit and sprinkle tops of muffins with remaining teaspoon of sugar.

Bake muffins 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few crumbs attached. Do not over bake.

Allow muffins to cool in pan for 10 minutes before turning out on a rack. Muffins will keep for 3 days at room temperature and can also be frozen.

Yield: 12 muffins
WW Points per muffin: 4