Combine milk and bran flakes in medium bowl and let stand at room temperature 8 hours or overnight. Preheat oven to 400. Grease twelve 2-1/2 inch muffin tins. Cream butter with sugar in large bowl. Stir in egg and oil, blending well. Fold in flour, corn meal, hazelnuts, baking powder, salt and bran mixture until dry ingredients are just moist. Divide batter in muffin tins. Bake about 20-25 minutes or until tester comes out clean. Cool 7 minutes.
