The Pie LOVES bran muffins. I have never truly understood this addiction but nonetheless he persists.
This is a modified recipe from the Joy of Cooking (1996 edition).
Position a rack in the centre of your oven and preheat it to 400°F. Grease 2 standard 12-muffin pans or line with paper baking cups. I prefer to use baking cups when it comes to bran muffins because they’re extra sticky due to the honey, molasses, and sugar they contain. It just makes cleanup easier.
In a large bowl (I used the bowl of my KitchenAid mixer, which I adore), combine 1 2/3 cups wheat bran with 1 cup boiling water and let stand for 15 minutes.
In another bowl (or a measuring cup, which I find is easier because it has a handle), whisk together 1 3/4 cups whole wheat flour, 1/2 cup all purpose flour, 2 1/2 teaspoons baking soda, and 1/2 teaspoon salt.
Into the bran mixture, whisk 3/4 cup honey, 1/3 cup light molasses (I used dark, because I prefer the taste), 6 tablespoons vegetable oil (I used 2 tablespoons vegetable oil and then 1/4 cup of plain Balkan style yogurt instead), 1/4 cup packed brown sugar (again, I prefer the darker stuff), and 1 teaspoon grated orange zest (which I didn’t have, so it’s not in these muffins). I also added in 1 teaspoon pure vanilla extract because I generally add vanilla to everything.
Whisk in (well if you’re using a mixer, then mix in) 2 large eggs, then stir in 1 1/3 cups raisins (I would up this next time to 2 full cups).
Fold in the flour mixture until just moistened. The batter should be lumpy but still soupy. Spoon the batter into the muffin pans and bake until a toothpick inserted in the centre comes out clean, about 15-18 minutes.
Let cool for 2-3 minutes then use a fork to gently pry the muffins out of the pan. Serve hot or cool on a rack for eating the next day.