1.Preheat oven to 375F. In a large bowl, stir together wheat bran, flour, and baking soda.

2.In a medium sized bowl, beat butter and sugar until smoothly blended. Add buttermilk, coffee, corn syrup, and eggs; beat until blended. Add coffee mixture to flour mixture. Stir just until dry ingredients are evenly moistened, stirring in raisins with last few strokes (batter will be thin).

3.Spoon batter into 12 spray-coated or paper lined, 2-1/2-inch muffin cups. Cups will be full. Bake about 25 minutes, or until tops of muffins spring back when firmly pressed. Serve warm.

4.Nutritional Information per muffin: 191 Cal; 5g Fat; 4g Protein; 37g Carbohydrate; 16mg Cholesterol; 19g sugar; 176mg Sodium Exchanges: 1-1/2 bread; 1 fruit; 1/2 fat

Newsletter 23 Mar 97 by Gourmet Connection <capco@norwich. Net> on Mar 23,