Classic Bran Muffins with Molasses in 38 Minutes

Instructions:

1. Combine 1.5 cups wheat bran and 1 cup buttermilk in a large bowl. Let this sit for at least 15 minutes until it looks like a thick porridge.
2. Preheat your oven to 375°F (190°C) and line your muffin tin.
3. Whisk in 0.33 cup applesauce, 1 egg, 0.33 cup molasses, 0.25 cup brown sugar, 2 tbsp oil, and 1 tsp vanilla into the bran mixture until smooth and dark mahogany in color.
4. In a separate bowl, whisk 1 cup flour, 1 tsp baking soda, 1 tsp baking powder, 0.5 tsp sea salt, and 1 tsp cinnamon until no clumps remain.
5. Pour the dry ingredients into the wet bran mixture. Use a spatula to fold them together until just combined. Over mixing will lead to a tough, rubbery muffin.
6. Gently fold in the 0.5 cup raisins until evenly distributed.
7. Spoon the mixture into the 12 muffin cups, filling them about 3/4 full.
8. Bake for 18 minutes. Check doneness when a toothpick comes out clean or with just a few moist crumbs.
9. Let the muffins sit in the tin for 5 minutes until they feel firm enough to lift.
10. Move them to a wire rack. This is where the exterior sets and the crumb finishes its carryover cooking.