Instructions

1. Cream together the butter and brown sugar. I'm sure you could use a hand mixer for this but I just used a fork. It's easier to clean.
2. Add the molasses and the eggs and stir well to combine.
3. Add the milk, stir, vanilla & lemon zest, stir, and then the bran. You may want to add the bran in a couple steps so it doesn't fly around everywhere.
4. Mix well. I moved from the fork onto a whisk at this point.
5. In a separate bowl, combine the flour, baking soda, baking powder, and salt. Sift if you desire.
6. Add in 3 stages to the wet mixture to avoid a flour cloud in your face. Mix well to combine. Again, back to the fork.
7. Toss in the fruit - make sure you get down to the bottom corners when mixing or you'll end up with some muffins sans fruit. Even tried a ladle...
8. Use a regular big spoon to scoop. Ladles = unnecessary mess, as it turns out.
9. Scoop 3/4 of the way full into muffin tins which have either been lightly greased (with either butter or your choice of non-stick spray) or lined with muffin wrappers.
10. Bake for 18 - 20 minutes. Remove from the heat, let cool at least 20 minutes.
11. Eat.