1/2 cup unprocessed wheat bran
1/2 cup oat bran
1 cup buttermilk (shaken)
4 tablespoons unsalted butter, at room temperature
¼ cup light brown sugar, lightly packed
2 extra-large eggs, at room temperature
6 tablespoons unsulphured molasses
½ teaspoon pure vanilla extract
1½ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1/2 cup raisins
½ cup chopped walnuts
In another bowl sift the dry ingredients together. Add in the raisins and nuts. Mix the dry into the wet until just incorporated, don't over mix.
Fill 10 muffin cups and bake at 350 for about 20-25 minutes until a toothpick comes out clean. I am happy with these muffins, I would make them again. If you're not eating them fresh out of the oven, remember to zap them in a microwave for 15 seconds. Bran muffins freeze well, so you can put them in a zip lock baggie and pull them out anytime.
It's good to be home.