Health(ish) Molasses Bran Muffins

Method

1. Soak the raisins

   • Cover the raisins with very hot water for 5–10 minutes. Drain well and pat dry.

2. Soften the bran

   • Heat the oven to 425°F (220°C). Pour the boiling water over the bran cereal, stir and let sit 5 minutes.

3. Mix the wet ingredients

   • Add the brown sugar, molasses, oil and applesauce to the bran and mix until smooth. Beat in the eggs one at a time.

4. Mix the dry ingredients

   • In a separate bowl, whisk both flours, the baking soda and cinnamon for 30–60 seconds.

   Don't sift, just whisk well.

5. Make the batter and rest it

   • Fold the dry ingredients into the wet just until combined, then fold in the raisins.
   • Cover and rest 15–20 minutes at room temperature.

   This rest lets the bran fully hydrate. It's the biggest secret to soft, moist bran muffins.

6. Fill and bake

   • Lightly grease the muffin cups. If using silicone, set it on a metal baking sheet. Fill each cup ¾–⅞ full.
   • Bake 5 minutes at 425°F, then, without opening the oven, lower it to 350°F (175°C) and bake 13–17 minutes more, until browned and springy, with a few moist crumbs on a toothpick.

7. Cool

   • Cool in the pan 5–10 minutes, then move to a rack.