Step 1

Adjust an oven rack to the middle position. Preheat oven to 400°F.

Step 2

Take about half of the All Bran cereal, place it in a food processor, and process until finely ground. Alternatively, you can place half of the cereal in a large Ziploc bag, and use a rolling pin or meat mallet to crush the cereal into fine crumbs. Set aside.

Step 3

In a large bowl, whisk together the flour, baking soda, and salt.

Step 4

In a separate bowl, whisk together the sour cream, oil, eggs, brown sugar, molasses, and vanilla extract.

Step 5

Stir in the crushed cereal and the remaining whole cereal. Let the mixture sit until the cereal is evenly moistened, about 5 minutes.

Step 6

Add the wet ingredients to the dry ingredients. Stir just until combined; do not over-mix. Gently fold in the raisins, cranberries, or cherries.

Step 7

Divide the batter into greased or paper-lined standard muffin cups, filling each cup to the top.

Step 8

Bake for 16-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Step 9

Cool muffins in the pan for about 5 minutes, and then transfer to a wire cooling rack.