1 cup whole wheat flour
2/3 cup uncooked wheat bran
1/4 tsp. sea salt
1 tsp. baking soda
1 tsp. cinnamon
1/4 cup softened butter
2/3 cup packed light brown sugar
1 lage egg
1 cup low-fat buttermilk
1 cup raisins (or dried cranberries!)
Preheat oven to 400 degrees F. Coat a 12-cup muffin tin with cooking spray.
In a medium bowl combine flour, wheat bran, salt, baking soda and cinnamon, and set aside.
Using an electric mixer, in a large bowl cream the butter with sugar until dissolved; add egg and beat thoroughly. Add 1/3 of bran mixture and 1/3 of buttermilk; mix until just combined. Repeat, alternating, with remaining bran mixture and buttermilk; fold in raisins or cranberries.
Evenly divide batter among prepared pan; place pan in middle of oven. Bake until a toothpick inserted in center of a muffin comes out clean, about 15-20 minutes.