Makes 6 Total time: 40 minutes. Time to prepare: 10 minutes. Cooking time: 30 minutes. Do ahead: you can mix the batter the night before, then refrigerate. Stir lightly before pouring into the tin. Refrigeration/freezing: refrigerate up to 1 week. Freeze up to 6 months. Pumpkin enriches these muffins in two ways, with its familiar sweet flavor and a bit of beta-carotene. You can replicate the taste and multiply the vitamins by using sweet potato instead. Heat the oven to 500 F. In a large mixing bowl, combine the pumpkin or sweet potato puree, wheat bran, egg whites, buttermilk or yogurt, molasses, and sugar. Stir with a whisk until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and ginger. Stir the wet ingredients into the dry, mixing just enough to moisten, about 30 seconds. Fold in the raisins. Fill the cups of a 6-cup nonstick muffin tin two-thirds full Place the tin in the oven. Lower the temperature to 400 F. Bake until the tops are golden brown and springy to the touch and a knife or toothpick inserted in the center of a muffin tests clean, about 30 minutes. Let the tin cool on a cooling rack for 10 minutes before removing the muffins. To store, let the muffins cool completely on the rack. Seal them inside a plastic bag, and refrigerate or freeze. Per serving (1 muffin), calories 229, protein 64g, carbohydrate 56g, fat 0g, cholesterol 0.551 mg, sodium 292 mg . 5% calories from fat. Outstanding source of vitamin a. Very good source of calcium and iron. Good source of vitamins B2, B3. Recipe by: The Essential Vegetarian, by Diana Shaw, page 73 Posted to fatfree digest by Kathleen on Jul 4, 1999,