2. Sift the flour, sugar, baking powder and salt together. (This can be done the night before and kept covered on the counter.)
3. Whisk together the egg, bran, milk and butter. Let stand for 10 minutes. If the egg and milk are cold, the butter may solidify.
4. Make a well in the center of the dry ingredients and add the liquid all at once. Stir with a wooden spoon until the dry ingredients are just moistened.
5. Fold in the currants. The batter will be a little lumpy, do not overmix.
6. Fill the tins two-thirds full, being careful not to drip the batter on the edge of the tins where it will burn and cause sticking.
7. Bake until goden brown and set in the center, about 20 minutes. The muffins are done when a knife inserted into the center of a muffin comes out dry. Cool for 5 minutes before serving.