1. Preheat the oven:
Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease it.

2. Soak the bran:
In a large mixing bowl, combine the All Bran cereal and buttermilk. Stir and let it sit for about 5 minutes, allowing the bran to absorb the liquid and soften.

3. Mix the wet ingredients:
Add the vegetable oil, brown sugar, and egg to the soaked bran mixture. Stir well until everything is fully combined.

4. Combine the dry ingredients:
In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt.

5. Add dry ingredients to wet ingredients:
Add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing, as this can result in dense muffins.

6. Add optional ingredients:
Fold in the raisins (or cranberries) and chopped nuts if using.

7. Fill muffin tin:
Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.

8. Bake:
Bake the muffins in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool:
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

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