Preheat oven to 400 degrees Fahrenheit (350 for convection oven).
2
In a large mixing bowl, mix the dry ingredients (wheat bran and flour, baking powder and soda).
3
Coarsely chop the dried cherries if you want smaller pieces of cherry spread throughout the muffins, or leave whole as you desire. Add the cherries, pecans, and chopped dark chocolate (we use 70% cocao Lindt) to the dry ingredient mix.
4
In a separate bowl, combine the wet ingredients and then add them to the dry ingredients. Mix only until moistened.
5
Spoon into silicone muffin trays, fill to just below the top of the cup.
6
Bake for 15-20 minutes (12-16 in convection oven).
