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1
(Note: if you don't have splenda or prefer to use real sugar, then change ingredients to 2/3 cup brown sugar and 2 tbsp of molasses.
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2
).
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3
Preheat oven to 350F and grease muffin pan *heavily*.
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4
Put raisins in a mug and cover with warm water by 1 inch.
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5
Microwave for a minute to warm it up.
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6
Set aside to soak.
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7
Mix milk and yogurt together, mix in wheat bran.
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8
Set aside to soak.
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9
In a large bowl, mix together *dry* ingredients: flour, baking soda, baking powder, salt.
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10
In a medium bowl, mix together *wet* ingredients: oil, egg, sugar, vanilla, molasses.
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11
When blended, add in the bran & milk & yogurt and mix inches
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12
Drain the raisins, which should now be soft and moist, and mix them into the *wet*.
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13
If you're including walnuts and/or coconut, mix them into the wet ingredients now.
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14
Double-check that the muffin pan is greased and the oven is hot.
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15
*Rapidly* mix the wet into the dry.
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16
The moment it is mixed, spoon into muffin pan and slam it in the oven.
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17
Set the timer for 18 minutes.
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18
Give it the standard toothpick test for doneness (stick it in the middle; it should come out clean).
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19
It may need to bake as much as 22 minute.
