Ingredients:

2 cups milk
2 Tbsp lemon juice
2 eggs
3/4 cup brown sugar
2/3 cup canola oil
1/2 cup liquid honey
3 cups wheat bran
2 cups raisins or dried cranberries
2 cups all-purpose flour
1 cup whole-wheat flour
1 Tbsp cinnamon
2 tsp baking soda
1 tsp baking powder
1/8 tsp ground nutmeg
pinch of ground cloves

Directions:

1. Preheat oven to 350F and spray two muffin tins with canola oil cooking spray or line with muffin liners.
2. In a large bowl mix together milk and lemon juice. Set aside for 5 min.
3. After 5 min, mix in eggs, brown sugar, canola oil and honey until well combined. Stir in bran and raisins. Let sit for 10 min. Skipping the 10 minutes will leave your batter too runny, your raisins too hard and your bran gritty. Do not skip this step.
4. In a separate bowl, whisk together; the flours, cinnamon, baking soda, baking powder, nutmeg and cloves.
5. Add the dry mixture to the wet mixture and stir until just combined.
6. Divide the batter into the prepared pans using a full 1/4 cup scoop. I usually get 24 plus 3 muffins. I know, a bit annoying. You can go back to top up evenly or bake off another round or invest in a mini loaf pan and you get a bonus snack for yourself.
7. Bake in the preheated oven for 18-20 minutes or a toothpick comes out clean.
   Notes:
   -You can cut this recipe in half for 12-14 muffins.
   -Muffins freeze well.
   -Store your wheat bran in the freezer to extend shelf life once open. Wheat bran will go rancid once open and nobody enjoys a rancid bran muffin!