Instructions

1. Preheat oven to 200°C/400°F/gas 6 and line 18 cups of 2 muffin trays with paper liners.
2. In a large bowl, whisk together flour, bread soda and salt. In a separate medium sized bowl, whisk together wet ingredients.
3. Add wet ingredients to the dry and whisk until just mixed. Stir in the berries and bran.
4. Fill paper muffin liners to about 3/4 full. Bake muffins until golden brown and the top springs back when lightly pressed, about 20-23 minutes. Leave to cool in muffin tin for about 5 minutes. Enjoy while still warm, or leave to cool completely on wire rack.