Preheat the oven to 180°C/355F, and prepare either a 12 muffin tin or 6 large muffin tin.
Whisk together the flour, bran, salt, sugar and baking soda in a large mixing bowl.
150 grams plain, 120 grams wheat bran, 100 grams brown sugar, 1 teaspoon bicarbonate of soda/baking soda, 1 teaspoon salt
In another bowl or jug, whisk together the egg, milk and oil. Add these to the dry ingredients and fold through until all the ingredients are just combined.
250 grams (mL) milk, 1 egg, 60 grams vegetable oil
Divide the batter evenly between the cupcake holders. Bake for 20 to 30 minutes (depending on the muffin size you decided on. When a cake tester or toothpick comes out mostly clean from the centre, the muffins are done.
Allow the muffins to cool in the tin for about 10 minutes before allowing them to cool completely on a wire cooling rack. These muffins can be served warm or cold, with butter, jam or even a bit of cheese.