4 tablespoons butter or margarine

23 cup all-purpose flour

½ cup whole wheat flour

1 ½ teaspoon baking soda

1/8 teaspoon salt

1 teaspoon ground cinnamon

½ cup bran

½ cup raisins

1/3 cup dark brown sugar, firmly packed

¼ cup granulated sugar

1 egg

1 cup buttermilk

Juice of 1/2 lemon

Preheat the oven to 400^OF.  Grease 15 muffin cups or use paper liners.

Place the butter or margarine in a saucepan and melt over gently heat.  Set aside. 

In a mixing bowl, sift together the all purpose flour, whole wheat flour, baking soda, salt, and cinnamon.  Add the bran, raisins, and sugar and stir until blended.  In another bowl, mix tougher the egg, buttermilk, lemon juice, and melted butter.

Add the buttermilk mixture to the dry ingredients and stir lightly and quickly just until moistened; do not mix until smooth.

Spoon the batter into the prepared muffin cups, filling them almost to the top.  Half-fill any empty cups with water.

Bake until golden, 15-20 minutes.  Serve warm or at room temperature.