Ingredients
2 cups bran flakes1 cup All-Bran1 cup boiling water1/2 cup butter, softened3/4 cup sugar3/4 cup packed brown sugar2 eggs2 cups buttermilk2 tablespoons molasses2-1/2 cups all-purpose flour3 teaspoons baking soda1-1/2 teaspoons baking powder1 teaspoon ground cinnamon1/2 teaspoon salt1 cup raisins
Preparation
In a large bowl, combine cereals and boiling water; let stand for 5 minutes. Meanwhile, in a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition.
Stir in the buttermilk, molasses and cereal mixture. Combine the flour, baking soda, baking powder, cinnamon and salt; add to creamed mixture just until moistened. Fold in raisins.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Wrap remaining muffins in foil and freeze for up to 3 months.
To use frozen muffins: Thaw at room temperature.
