My mother used to make these muffins when we were young. They were the best.
I still make them all the time, and every time I do they seem to be a bit different.
The recipe below makes about 24 muffins (actually I made 23, and probably could have made 22 as they weren't that big). You could halve the recipe if you only want 12 muffins.
Today when I made them, I wanted to use up some crumbs from some finished bran flakes, and from some mini wheat cereals. Otherwise the crumbs would just go into the garbage. Who wants to eat cereal crumbs with milk? It would just get mushy and mushy makes me want to gag.
So I just poured the crumbs into a measuring cup and I had 1 3/4 cups of the crumbs. I substituted those crumbs for the equivalent amount of bran in the recipe. Mom would be proud. She never wasted anything.
Mix together in medium bowl
1 cup all-purpose flour
1 cup whole wheat flour
2 tsp baking soda
1 tsp salt
3 1/2 cups high-fibre bran cereal
3/4 cup brown sugar
1 1/2 cups raisins (Or not if your name is Johanna or Jennifer. Maybe substitute walnuts?)
Mix together in large bowl
1/2 cup canola oil
3/4 cup molasses
2 tsp vanilla
1 1/2 cups buttermilk (I usually just sour milk with vinegar but today I actually had buttermilk)
Fold dry ingredients into wet ingredients just until mixed.
Spoon into 24 paper lined muffin pans.
Bake for about 15 to 20 minutes until toothpick inserted comes out clean.