Makes 16 muffins
- 1/2 cup oil (vegetable or canola)
- 1/2 cup brown sugar
- 2 eggs
- 1/4 cup molasses
- 1 1/2 cups buttermilk
- 1 tsp. vanilla extract
- 2 cups wheat bran
- 1 cup whole wheat flour
- 1/2 cup all purpose white flour
- 2 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. cinnamon
- 1/4 tsp. salt
- 3/4 cup golden raisins
Place the rack in the middle of the oven and preheat to 400°F. Line the muffin pans with parchment liners and set aside. If you are using two 12 cup muffin tins, then put some water in the empty wells when baking so it doesn't burn.
If making your own buttermilk put 1 1/2 tablespoons of lemon juice or white vinegar in a mixing bowl and add enough milk so it measures 1 1/2 cups. Stir and let sit while you prepare the muffins.
In a large bowl whisk together the oil, brown sugar and eggs. Add the molasses, buttermilk and vanilla extract and whisk until thoroughly combined and smooth.
Mix the wheat bran, both flours, baking powder, baking soda, cinnamon and salt in a medium bowl until combined. Add the dry ingredients into the liquid and mix just until the wet and dry ingredients are combined, do not over mix. Gently fold in the raisins.
Fill each muffin well until almost full. Bake for 15 minutes on the middle rack until the tops are lightly browned and toothpick comes out clean. Remove from the oven and let cool for at least 10 minutes before removing from the muffin tins.