Preheat oven to 375F/190C. 1. In bowl, combine all-purpose flour, wheat bran, whole wheat flour, brown sugar, baking powder and baking soda. Mix together well. 2. In large bowl, combine molasses, oil, egg, and buttermilk or yogurt. Blend well. 3. Add dry ingredients to large bowl and stir into wet ingredients just until moistened. Quickly stir in berries. 4. Spoon batter into 18 large non-stick, lightly oiled or paper-lined muffin cups. Bake in preheated 375F/190C oven for 25 minutes. Makes 18 large muffins NOTES : If using frozen blueberries, add them to the batter while they are still frozen. Wheat bran is insoluble fibre. Recipe by: More Heart Smart Cooking with Bonnie Stern, p. 246 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Nov 26, 1998,
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