Cranberry-Bran Super Muffins

A muffin that's full of bran and yet is tasty and not like eating cardboard?!  Madness!

Muffins differ from cupcakes in that they are not... you know... cake.  Muffins tend to be coarser in texture, and are far simpler to make that cupcakes.  None of this creaming butter and sugar silliness, it's just mix the dry and the wet, and bake.  No cupcake cases!  Just pure muffin glory!

Cranberry-Bran Super Muffins

1 cup oat bran (OAT bran.  Oat bran is tasty - other brans are cardboardy)
1 and 1/2 cup self raising flour
1 teaspoon baking powder (not baking soda)
1 tablespoon white sugar
3/4 cup brown sugar
1 cup dried cranberries in water
3/4 cup milk (I use evaporated milk, because I can)
1 egg
1/2 cup vegatable oil (feel free to use 1/2 cup melted butter instead)

Preheat oven to 190 C (370ish F)
Grease a 12-hole muffin tin
Cook the dried cranberries covered in water for 90s in a microwave
Drain the cranberries and put aside
Mix together the dry ingredients (bran, flour, baking powder, sugars)
In a separate container mix together the wet ingredients (milk, egg, oil/butter)
Add the wet ingredients to the dry and mix until just combined (over-mixing will cause the muffins to be tough)
Fold through the cranberries
Bake at 190 C for 20-25 minutes

Remove from the oven when the muffins are firm to the touch and lightly browned.  Cool in the pan for 5 minutes before turning out of the pan, then cool completely on a rack.  Eat by the fistful, and pretend that you are being healthy...