Moist Molasses & Bran Muffins with Plump Raisins

1. Preheat Oven and Prepare Muffin Tin

Preheat your oven to 400°F and prepare a 12-cup muffin tin by spraying it with vegetable oil spray.

2. Plump Raisins

Combine the raisins and water in a small bowl, cover it with a plate or paper towel, and microwave for 30 seconds. Allow them to stand for 5 minutes to plump up.

3. Process Cereal

In a food processor, finely grind 1 cup plus 2 tablespoons of the All-Bran Original cereal for about a minute.

4. Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, whole-wheat flour, baking soda, and salt.

5. Prepare Wet Ingredients

In a medium bowl, whisk together the egg and yolk, then add the light brown sugar, molasses, and vanilla extract, whisking until smooth. Gradually whisk in the melted and cooled butter, followed by the whole-milk yogurt until well combined.

6. Combine Wet Ingredients with Cereal

Stir the processed cereal and the remaining unprocessed cereal into the wet mixture. Let this sit for 5 minutes to allow the cereal to moisten evenly.

7. Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients and gently mix with a rubber spatula until just combined and evenly moistened.

8. Fold in Raisins

Fold in the plumped raisins with the spatula, ensuring they are evenly distributed throughout the batter.

9. Fill Muffin Tin

Divide the batter evenly among the muffin cups, forming mounds.

10. Bake Muffins

Bake the muffins in the preheated oven for 16 to 20 minutes, rotating the tin halfway through to ensure even baking.

11. Cool Muffins

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely for about 10 minutes.