Bran and Chia Muffins

• 1 cup (135 grams) raisins, either regular dark raisins or golden
• 1 3/4 cups boiling water
• 1 1/2 cups (90 grams) unprocessed bran
• 3 tablespoons (35 grams) chia seeds
• 2 cups (250 grams) whole-wheat flour
• 1/2 cup (62 grams) unbleached all-purpose flour
• 2 teaspoons (10 grams) baking powder
• 1 teaspoon (5 grams) baking soda
• 1/2 rounded teaspoon (4 grams) salt
• 2 large or extra-large eggs
• 13 cup canola oil
• 1/2 cup (160 grams) agave syrup
• 2 tablespoons blackstrap molasses
• 1 1/2 cups buttermilk (350 grams)
• 1 teaspoon (5 grams) vanilla extract

1. Place the raisins in a medium bowl and cover with the boiling water.
2. Let sit 5 minutes, then stir in the bran and the chia seeds.
3. Let sit for 10 minutes.
4. Sift together the flours, baking powder, baking soda and salt.
5. In a large bowl, beat together the eggs, oil and agave syrup.
6. Whisk in the buttermilk and vanilla.
7. Stir in the raisin and bran mixture and combine well.
8. Fold in the sifted flour mixture and combine well.
9. Cover with plastic wrap and refrigerate for several hours or overnight.
10. Preheat the oven to 375 degrees.
11. Oil, butter or spray 18 to 24 muffin cups.
12. Stir the batter and fill each cup 3/4 full.
13. Bake for 25 to 35 minutes, depending on the size of the cups, until the muffins are puffed and browned.
14. Remove from the tins and cool on a rack.

raisins, boiling water, bran, chia seeds, flour, flour, baking powder, baking soda, salt, eggs, canola oil, syrup, blackstrap molasses, buttermilk, vanilla

Taken from cooking.nytimes.com/recipes/1014792 (may not work)