Spicy Raspberry Bran Muffins

4 tablespoons butter
2/3 cup all-purpose flour
1/2 cup whole-wheat flour
1 1/2 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon garam masala
1/2 cup bran
1/3 cup brown sugar, packed
1/4 cup granulated sugar
1 egg
1 cup buttermilk
juice of 1/2 lemon
1 can raspberries, drained

1. Preheat the oven to 400F and prepare 15 muffin cups with grease or paper liners.

2. Melt the butter in a saucepan over gentle heat and set aside.

3. Sift together the flours, baking soda, salt and garam masala.

4. Add the bran and sugars to the bowl, and mix.

5. In another bowl, mix together the egg, buttermilk, lemon juice, melted butter, and the raspberries. Don't worry if the berries fall apart.

6. Add the wet mixture to the dry mixture, and stir lightly until just moistened; do not overstir.

7. Fill baking cups to almost full.

8. Bake until golden, about 15-20 minutes.

I made these muffins on Sunday night, and they have kept really well all week. They're nice and moist, and I love the fragrance. I recently substituted garam masala for cinnamon in a carrot cake, and the results were equally as nice as what I got in these muffins, if not better.

I'd love any comments about what would be a good change to this recipe, or anything else it brings to mind.