Instructions: Adjust oven rack to lower middle position and heat oven to 375 . Mix flour through nutmeg in medium bowl; set aside.

Beat butter in large bowl of electric mixer or with handheld mixer at medium speed until light and fluffy, 1 to 2 minutes. Add brown sugar, increase speed to medium high, and beat until combined and fluffy, about 1 minute longer. Add eggs one at a time, beating thoroughly before adding the next. Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer. Reduce speed to low; beat in buttermilk and half the flour mixture until combined, about 1 minute. Beat in the remaining flour mixture until incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary. Stir in bran and raisins.

Spray a twelve mold muffin tin (each mold measuring 1/2 cup) or a six mold muffin tin (each mold measuring 1 cup) with cooking spray or coat lightly with butter; divide batter evenly among molds using spoon or ice cream scoop. Bake until a toothpick inserted into center withdraws cleanly or with a few moist particles adhering to it, about 25 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

Note: Wheat bran is available at health food stores or in boxes, labeled Quaker Unprocessed Bran, in supermarkets.

Bran muffins tend to overbake in a flash. A tray of muffins are baked through when they retract ever so slightly from the sides of the cups and the tops spring back very gently. Dont look for an active spring. The muffins will be baked through even though a wooden pick withdraws from the centers with a few moist crumbs clinging to it. These are bakery-style bran muffins.

NOTES : Supposedly, these are bakery-style bran muffins and are not supposed to turn out dry.

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