Yield: 12 muffins
In a small bowl pour boiling water over half of the bran and all of the raisins; let stand until cool. In a large mixing bowl combine the remaining bran, sugar, light and blackstrap molasses, oil, egg, and buttermilk until well blended. Sift the flour, baking soda, and salt into the bran-molasses mixture. Stir in the cooled bran-raisin mixture. Place in a container; cover and refrigerate at least overnight or up to a week.
At baking time preheat the oven to 375° F. Fill paper-lined muffin tins with the batter (bake as many as you will need; return remaining batter to the refrigerator). Bake until the tops of the muffins spring back when lightly pressed with a fingertip, about 20 minutes.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.