Classic Raisin Bran Muffins

Preheat oven to 350°F. Lightly grease a muffin tin and set aside.
In a small bowl, beat the eggs, then add in buttermilk, brown sugar, oil and molasses.
In a separate bowl, mix together whole wheat flour, wheat bran, baking soda, baking powder and salt.
Pour the wet ingredients into the dry ingredients and mix together to create a smooth batter.
Fold in the raisins (mix until just combined).
Pour batter into a greased muffin tin. Each cup should be about half or ¾ full. This gives batter room to rise.
Bake for 20-25 minutes, or until the toothpick comes out clean when poked in the center.
Let cool for 10 minutes, then transfer to a rack to cool completely.
Store in an airtight plastic container or bag for up to one week.
These muffins can also be frozen in a freezer bag for up to 2 months.