Classic Bran Muffins

Adapted from The Breakfast Book by Marion Cunningham

2 ½ cups bran
1 1/3 cups whole wheat flour
2 ½ teaspoons baking soda
½ teaspoon salt or more if Kosher salt
2 eggs, beaten
2/3 cup buttermilk
1/3 cup corn oil
1/3 cup molasses
1/4 cup honey
1 cup raisins

for Muffins:
Stir together the dry ingredients and then stir in the wet. Add the raisins. If batter is too dry, don't be afraid to add some more buttermilk.

Spoon the batter into 18 greased (or lined) muffin tins. Bake at 425 degrees for 12-15 minutes.

These are best fresh, but leftovers are good, too. They freeze well. 

For waffles, follow manufacturers directions. On my waffle iron I bake them at medium or low setting for waffles. Enjoy as an open face sandwich topped with plain Greek yogurt.

UPDATE: 10/16/21 skip raisins and add 2 overripe bananas. Fantastic and this works very well to keep the waffle moist!