1 c. flour
1 c. raw bran flakes
2 tbsp. sugar
1 tsp. baking soda
1/4 tsp. salt
1 can (6 oz.) tomato juice or tomato/vegetable juice
1 egg, slightly beaten
2 tbsp. dark molasses
2 tbsp. salad oil
1/4 c. raisins
1/4 c. walnuts, chopped

Grease well twelve 2 1/2 inch muffin pan cups. In a large bowl with fork, mix flour, bran flakes, sugar, baking soda and salt. In small bowl with fork, stir together tomato juice, egg, molasses, and oil. Add juice mixture, raisins and walnuts all at once to flour mixture. With spoon, stir just until flour and bran flakes are moistened. (Avoid overmixing, which causes toughness). Batter should be lumpy. Spoon into greased muffin pan cups. Bake at 350 degrees for 25 minutes or until toothpick inserted in center of muffin comes out clean and dry. Serve immediately with butter. Makes 12 muffins.