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Molasses adds a dark, spicy note to these breakfast table favorites, and cornmeal adds toothiness. One of these muffins, together with an apple, makes a healthy out-the-door, on-the-run breakfast.

Molasses Cornmeal Bran Muffins

1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups bran
1/4 cup yellow cornmeal
1 1/4 cups milk
1/2 cup molasses
1 cup raisins

1. Preheat oven to 325°F. Spray a standard 12-cup muffin pan with vegetable cooking spray; set aside.
2. Sift together flour, baking soda and salt in a medium mixing bowl. Stir in bran and cornmeal; set aside.
3. In a separate bowl, whisk together milk and molasses until smooth; stir in raisins. Blend bran and milk mixtures together; stirring until completely mixed. Spoon into prepared muffin pan; each cup should be about two-thirds full.
4. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven. Let cool completely on wire racks before serving.

Makes 1 dozen muffins.