1 c. flour
3/4 c. raisins
1/2 tsp. vanilla
2 c. bran
3 tsp. baking powder
3/4 tsp. salt
1/2 c. molasses
2 eggs
3/4 c. milk
8 tbsp. melted shortening

In a large ceramic mixing bowl, plump raisins for 10 minutes in warm milk with 1 tablespoon of sugar and the vanilla. Stir until sugar dissolves. To save steps, heat directly in the mixing bowl for 1 minute to warm the milk.

Add butter to milk and heat for another minute until butter melts. Stir in bran and let sit for another 10 minutes until mixture cools to room temperature.

Pulse dry ingredients in food processor or stir together in a mixing bowl until well mixed. Beat eggs with a fork and add to the milk, raisins and butter.

Add the liquid mixture to the dry ingredients in the food processor or mix together with a wooden spoon right in the microwaveable bowl (just a few turns will do it, just until dry ingredients are moistened).

Turn batter into a greased muffin pan, filling cups 2/3 full, and bake at 375°F for about 20 minutes (depends on pan/muffin size and thickness). Muffins are done when a toothpick inserted in center comes out clean.

Submitted by: CM