Irish country style buttermilk, bran and blackberry muffins

A fiber and fruit filled breakfast treat based on a recipe by Janet Kalman Villada.
It takes its inspiration from traditional soda bread, and uses soda, buttermilk and blackberries (fresh or frozen) in its composition.

If you want it fresh in the morning you can leave the mixture overnight in the fridge.
For me its a handy thing to make when baking bread or pies anyway - so you don't waste energy.

The batch is sufficient for 11 or 12 muffins

You will need:
75 grms (1 cup) wheat bran
250 ml (1 cup) buttermilk - yogurt can be used as a substitute or a mix.
80ml (1/3 cup) rapeseed oil or other vegetable oil. Unsweetened applesauce can also be used
1 egg
95 grms (2/3 cup) brown sugar
125 ml (1 cup) self raising flour
teaspoon baking soda
teaspoon baking soda
pinch salt
About a 100 grms (1/2 cup) blackberries (you can also use other seasonal fruits or raisins)
You can add some vanilla extract if you like
  
Preheat oven to 190 degrees C (375 F)

Grease muffin cups or line with paper muffin liners. 
Mix together wheat bran and buttermilk; let stand for 10 minutes. 

Beat together oil, egg, sugar (and vanilla if wanted) and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in any desired fruits and spoon batter into prepared muffin tins. 

Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 
Try not to overcook - 15 minuted should do it in a fan assisted oven.

Cool and enjoy!