Instructions: Preheat oven to 375F (190C). Grease 12 muffin cups or coat with cooking spray. In a medium-sized mixing bowl, stir egg with buttermilk, oil, sugar and molasses.

Measure bran, flour, wheat germ, seeds, baking soda, salt and spices into a
large mixing bowl. Stir with a fork until mixed, then, make a well in centre. Pour in buttermilk mixture, stirring just until combined. Stir in
raisins.

Spoon batter into muffin cups. Bake in center of 375F (190C) oven until a cake tester inserted into center of a muffin comes out clean, about 20 to 22
minutes. Remove from oven and let stand for 5 minutes. Then turn out onto
a cooling rack. Serve warm. Store muffins in a sealed bag at room temperature for up to 2 days. For longer storage, refrigerate muffins or preferably freeze.

NOTES : Muffins

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