In a medium bowl, whisk together milk, oil, eggs, brown sugar and molasses. Stir in the wheat bran and oats. Allow this to set for 15 minutes to soften the oats. Preheat the oven to 425 degrees. In a medium bowl, whisk together the flour, cinnamon, salt, and baking powder. Stir in the cranberries. Add this mixture to the wet ingredients and stir just until combined. Lightly spray a 12 cup muffin tin with cooking spray. Evenly distribute the batter between the 12 cups. Bake for about 14 minutes, or until the top springs back when lightly touched. When done, remove the muffins from the pans as soon as you can handle them. Try not to leave them in the pan for longer than 5 minutes. Cool completely on a wire rack.