Preheat the oven to 400 degrees F. Combine the wheat bran and milk in a mixing bowl. Let stand 2 minutes or until most of the moisture is absorbed. Add the egg and shortening. Beat until well blended. Sift together the flour, sugar, baking powder and salt. Add the dry ingredients to the bran mixture and stir just until all are moistened. Spoon the batter into oiled muffin cups (3/4 full) and bake 25 minutes or until lightly browned. Serve hot.
NOTE: For Blueberry Muffins add 1 cup fresh or frozen blueberries to batter.
Each serving: 163 calories; 4 g dietary fiber; 26 g carbohydrates; 4 g protein; 6 g fat; 19 mg cholesterol; 309 mg sodium.
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