Source: Carver Brewing Company, Durango, Colorado - San Diego Union Tribune

2 1/2 cups wheat bran
1 cup pastry flour
1/2 cup whole wheat flour
1/4 cup packed brown sugar
2 1/2 teaspoons baking soda
1 cup buttermilk
1/2 cup canola oil
1/4 cup blackstrap molasses
1/4 cup honey
4 eggs
1 1/2 cups frozen raspberries

Preheat oven to 400 degrees F. Butter and flour muffin tins or line with paper liners.

In a large mixing bowl, combine wheat bran, pastry flour, whole-wheat flour, brown sugar and baking soda, tossing with a fork to incorporate air. Set aside.

In a smaller bowl, whisk together the buttermilk, canola oil, molasses, honey and eggs. Stir wet ingredients into dry ingredients until barely blended. Fold in frozen raspberries.

Fill tins about two-thirds full. Bake for 15 minutes, or until muffins spring back when touched. Cool in tins.

Makes about 2 dozen muffins.