Makes12
Total prep and cooking time:  40 minutes

1 1/4 cups wheat bran

1 scant cup buttermilk

1/4 cup canola oil

1/4 cup unsweetened applesauce

1/4 cup brown sugar

1 egg

2 tablespoons molasses

1 cup stone-ground whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup raisins (optional)

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Preheat the oven to 400 F.  Lightly spritz a 12 cup muffin pan with canola oil.

In a medium bowl, mix together the wheat bran and buttermilk.  Let stand for about 10 minutes or until it has thickened.

Meanwhile, in a large bowl, blend together the brown sugar, apple sauce, canola oil, egg and molasses.  Add the bran mixture and stir well.  Combine the flour, baking powder, baking soda and salt and spices.  Stir into the batter until just moistened - don't over-mix.  Stir in the raisins (you can also use blueberries).  Divide the batter between the muffin cups. 

Bake for 15 - 20 minutes, or until the tops spring back when lightly pressed.  Let stand for a couple of minutes in the pan, then turn out to finish cooling on a wire rack.  When completely cool, you can freeze them individually on a tray, transfer to a zippered plastic bag, and use as needed.  A frozen muffin tossed into a briefcase or knapsack thaws beautifully in time for a morning coffee break.