Hot Bran Muffins

Adapted from Marion Cunningham's The Breakfast Book.
I like to bake these very hot because the moisture is better retained.

Preheat oven to 425 F. Grease muffin tin or cast iron muffin pan.
Mix wet and dry ingredients separately then combine and pour into greased muffin pan. Bake for 12-15 minutes - until a skewer comes out clean. These are great for breakfast or afternoon tea.

2 1/2 cups bran
1 1/3 cups whole wheat flour
1/2 cup rolled oats
2 1/2 teaspoons baking soda
1/2 teaspoon salt - a pinch more if using Kosher salt
2 extra large eggs
1 1/2 cups of buttermilk
1/3 cup vegetable oil
1/3 cup dark molasses
1/4 cup honey
1 1/4 cup raisins

I like to make the batter moist. The natural leavening comes from the baking soda interacting with the acidity of the buttermilk.