In a medium mixing bowl pour buttermilk or sour milk over the bran cereal; let stand for 5 to 10 minutes or until cereal is softened.

In a small mixing bowl stir together the flours, baking powder, and baking soda; set aside.

In a large mixing bowl beat margarine or butter for 30 seconds. Add brown sugar; beat 30 seconds or until fluffy. Add eggs, one at a time, and the 1/4 cup maple syrup; beat until combined. Add the cereal mixture and flour mixture, stirring just until combined. Stir in dried fruit. Spoon batter into 6 greased 3-1/2-inch muffin cups. (Cups will be almost full.)

Bake muffins in a 350 degree F. oven for 30 minutes or until tops are golden and centers are firm to the touch. Remove from the pan; brush lightly with maple syrup, if desired. Serve warm. Makes 6 large muffins.

To make sour milk, combine 5 teaspoons lemon juice or vinegar with enough milk to equal 1-2/3 cups. Let stand for 5 minutes before using.

To freeze these muffins for later use, wrap cooled muffins tightly in foil and place in freezer bags. Freeze for up to 3 months. Thaw muffins at room temperature. To reheat, heat foil-wrapped, thawed muffins in a 300 degree F. oven for 10 to 15 minutes. Or, place an unwrapped, thawed muffin on a microwave-safe plate. Micro-cook muffin, uncovered, on 100% (high) power for 15 to 30 seconds or until warm.