Mary Lou's Sleeping Giant Park Muffins

These are the muffins I make each year for the Sleeping Giant Park cross country ski weekend. John and I go each year, end of February, with 10 others and we rent two cabins. Party party...and ski too.
I am making these muffins now to take this upcoming weekend! 

Recipe makes 12 large muffins (doubles well)

Dry ingredients:

1/2 cup finely chopped nuts or 1/2 cup coconut or a mixture of coconuts and nuts
1 cup bran
1 1/2 cup all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 scant tsp cinnamon
1/4 tsp nutmeg

Wet ingredients:

2 eggs, beaten
1 cup milk or buttermilk (I use buttermilk, I buy it powdered at the bulk food store)
2/3 cups brown sugar
2/3 canola oil (can be reduced)
1 tbsp vanilla
1/2 tsp salt

Fruit:

1 cup total in any variation or combination (I love this flexibility for the recipe)

grated carrot and pureed tin pineapple
grated carrot and grated apple (skin on)
1 whole orange pureed in processor and pureed tinned pineapple
grated carrots and pureed tinned apricots
pureed peaches (fresh or tinned)
fresh or frozen blueberries (what I use always)
fresh or frozen strawberries
cooked cranberries

Method:
Preheat oven to 350 degrees. Grease muffin tins or use paper liners.
Combine all dry ingredients in one bowl. Combine all wet ingredients in another bowl.
Add dry ingredients to wet and fold gently but thoroughly. Do not over mix.
Add fruit.

Bake for approximately 30 minutes (mine normally take less time)