Favorite Bran Muffin

Mix together the flour, baking soda, baking powder, cinnamon and salt; Toss in the pecans and set aside.

Mix the oil, honey, molasses, brown sugar, vanilla, maple, and butter extract together in a mixing bowl.

Whisk in eggs, then buttermilk, wheat germ, and bran.

Let batter rest 10 minutes.

Add flour mixture to egg mixture in three parts, stirring with a large rubber spatula and making sure all dry ingredients are thoroughly blended – do not over-beat.

Add raisins if using. Cover batter with plastic wrap and refrigerate for at least 1 hour or overnight. Batter will thicken up quite a bit.Preheat oven to 400 degrees. Lightly grease the top surface of a 12-cup muffin pan – you’ll only be using 8 of the cups. Using a measuring cup, place a portion of the batter into each cup, filling to the top – don’t pile it too high or rims will spread too much, just stop at the top. Put a little water in empty muffin cups to ensure even baking.

Bake at 400 for 20 minutes or until muffin tops brown. Test with a cake tester or toothpick. If tester doesn’t come out clean, reduce heat to 350 and bake another 5 to 10 minutes.

Let cool in pan for about 8 minutes, then remove from pan and cool completely. Makes 8 or 9 if you make them smaller