Lightly grease fourteen to sixteen 2 1/2-inch muffin cups or line with paper baking cups; set aside.
In a medium mixing bowl stir together flour, whole-bran cereal or toasted wheat bran, brown sugar, baking powder, cinnamon, and salt. Make a well in the center.
In a small mixing bowl beat egg slightly. Stir in milk, honey, and oil. Add egg mixture all at once to flour mixture; stir just till moistened. (The batter will be lumpy.) Fold in raisins or dried fruit.
Spoon into prepared muffin cups, filling each two-thirds full. Bake in a preheated 400 degrees F oven for 15 to 20 minutes, or till golden brown. Remove from pans; cool slightly on racks.
Recipe reprinted by permission of Weldon Owen. All rights reserved.