Preheat the oven to 180°C/355F. Line a regular 12-well muffin pan with cupcake liners or muffin liners.
In a large bowl, whisk together the flour, bran, salt, sugar and baking soda.
150 grams plain flour, 120 grams wheat bran, 100 grams light brown sugar, 1 teaspoon baking soda, ¼ teaspoon table salt
In a medium bowl or a jug, whisk together the egg, milk, and oil
250 grams (mL) milk, 1 egg, 60 grams vegetable oil
Pour the wet ingredients into the dry ingredients. Mix through until just combined.
Divide the bran muffin batter evenly between the muffin cups. Bake for 20-25 minutes. The muffins are done with a cake tester or toothpick and come out mostly clean from the center.
Allow the muffins to cool in the muffin tins for 5 minutes before turning them out on a wire cooling rack. Serve a warm muffin with butter, jam, or even a bit of cheese. These fresh muffins can also be enjoyed at room temperature.