1. Grease muffin cups, greasing flat top of pan as well; set aside. In bowl, stir cereal into buttermilk; stir in natural bran. Let stand for 10 minutes.

To measure all-purpose and whole wheat flours, spoon into dry measure until overflowing; sweep off excess with blunt knife edge. Dump into large bowl.

To measure brown sugar, pack into dry measure until level with top. Add to flour, breaking up lumps with fingers.

2. With measuring spoons, scoop out baking powder, baking soda, cinnamon and salt, sweeping off excess with blunt knife edge. Stir into flour mixture. Stir in raisins.

3. With liquid measuring cup, measure molasses and oil. Pour into bran mixture along with egg and vanilla; whisk to combine. Make a well in the centre of dry ingredients; pour in bran mixture and stir with wooden spoon just until dry ingredients are moistened.

4. With ice-cream scoop or large spoon, divide batter among prepared muffin cups, filling to top.

5. Bake in 375F 190 °C oven for about 25 minutes or until golden and tops are firm to the touch.

6. Let cool in pan on rack for 2 minutes. Remove muffins from pan and let cool on rack.

lightly greased muffin-top [special type of pan] pans. Bake in 400F 200 °C oven for 12 minutes or until firm to touch. Makes 12 muffin tops.

Smooth-Top Fruit Muffins: Increase baking powder to 5 ts; substitute 3/4 cup each chopped dried apricots and figs or dates for raisins.

Yogurt Bran Muffins: Substitute plain yogurt for buttermilk.

Per Muffin: about 330 calories; 6 g protein, 7 g fat, 63 g carbohydrate, high source fibre, excellent source iron.

Canadian Living Test Kitchen

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