Makes 18 muffins

Preheat to 400°. Butter 18 2 3/4" muffin forms.

In large mixing bowl stir sugar, then molasses into butter. In a small bowl, beat the eggs only to mix. Gradually add the milk and beat to mix. Slowly add the egg mixture to the butter mixture, stirring with wire whisk. Mix in the bran and raisins and let stand for a few minutes (or cover and refrigerate overnight).

Stir in the walnuts. Sift together dry ingredients. Add to the bran mixture. Stir with a rubber spatula very little and very quickly, only until the dry ingredients are moistened. With a large spoon, spoon into prepared cups, filling them 2/3 of the way.

Bake for 15 min (4 more min. if mix was refrigerated) Bake just until the top springs back when lightly presses. Reverse once during baking. Do not overbake or they will dry out. Cool on racks.

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