PREHEAT oven to 375F and line a 12-cup muffin pan with paper liners.
STIR bran, buttermilk and baking soda in a large bowl. Let stand 10 min. Whisk oil, sugar, molasses and egg in another bowl until smooth. Stir into bran mixture until combined. Stir in raisins.
WHISK flour, baking powder and salt in a small bowl. Stir into bran mixture until just combined.
DIVIDE among prepared cups and bake until a tester inserted into centre of muffin comes out clean, 15 to 18 min. Let cool in pan for 10 min. Remove muffins to a rack and let cool completely. Kitchen Tip: Store muffins in resealable freezer bags and freeze for up to 3 weeks. Thaw at room temperature and microwave until just warm.
Chatelaine Quickies: Cheddar and onion buttermilk biscuits