Raisin Bran Muffins

Preheat the oven to 425ºF. Line muffin cups with paper liners.

In a small bowl, combine the buttermilk and baking soda. Set aside. 1 cup buttermilk, 1 teaspoon baking soda

Mix together the coconut oil and brown sugar. Add the egg and beat well. Add in the buttermilk/soda mixture and mix. 1/2 cup coconut oil, 3/4 cup brown sugar, 1 large egg

Then add the molasses and bran flakes and mix until combined. 1 tablespoon molasses, 1 cup crushed bran flakes

Stir in the flour, salt and cinnamon and mix just until combined. Do not over mix. Fold in the raisins. 1 1/4 cups whole wheat white flour, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/2 cup raisins

Use a large cookie scoop to scoop muffin batter into paper-lined muffin cups to 2/3 full.

Bake for 5 minutes, then lower the oven temperature to 375º for 12-15 minutes, until the top of the muffin bounces back when you touch it.

Allow the muffins to cool, then store in an airtight container or freeze until needed.