| 1 | Grease muffin cups, greasing flat top of pan as well; set aside. |
| 2 | In bowl, stir cereal into buttermilk; stir in natural bran. |
| 3 | Let stand for 10 minutes. |
| 4 | to measure all-purpose and whole wheat flours, spoon into dry measure until overflowing; sweep off excess with blunt knife edge. |
| 5 | Dump into large bowl. |
| 6 | To measure brown sugar, pack into dry measure until level with top. |
| 7 | Add to flour, breaking up lumps with fingers. |
| 8 | With measuring spoons, scoop out baking powder, baking soda, cinnamon and salt, sweeping off excess with blunt knife edge. |
| 9 | Stir into flour mixture. |
| 10 | Stir in raisins. |
| 11 | With liquid measuring cup, measure molasses and oil. |
| 12 | Pour into bran mixture along with egg and vanilla; whisk to combine. |
| 13 | Make a well in the centre of dry ingredients; pour in bran mixture and stir with wooden spoon just until dry ingredients are moistened. |
| 14 | With ice-cream scoop or large spoon, divide batter among prepared muffin cups, filling to top. |
| 15 | Bake in 375f 190c oven for about 25 minutes or until golden and tops are firm to the touch. |
| 16 | Let cool in pan on rack for 2 minutes. |
| 17 | Remove muffins from pan and let cool on rack. |
| 18 | variations: crunchy bran muffin tops: divide ?cup batter between 2 large lightly greased muffin-top [special type of pan] pans. |
| 19 | Bake in 400f 200c oven for 12 minutes or until firm to touch. |
| 20 | Makes 12 muffin tops. |
| 21 | smooth-top fruit muffins: increase baking powder to 5 ts; substitute ?cup each chopped dried apricots and figs or dates for raisins. |
| 22 | yogurt bran muffins: substitute plain yogurt for buttermilk. |
| 23 | per muffin: about 330 calories; 6 g protein, 7 g fat, 63 g carbohydrate, high source fibre, excellent source iron. |
