Preheat the oven to 425 degrees F. Line a 12-cup standard muffin pan with paper bake cups. Sift the flour into a large mixing bowl, stir in the bran and raisins, and make a well in the center.
Place the butter and honey in a small saucepan, and stir over low heat until melted and well mixed. Remove from the heat. Whisk together the eggs and yogurt, and pour into the well in the dry ingredients along with the butter and honey mixture. Stir with a metal spoon until just combined. Do not overmix - the mixture should be lumpy.
Spoon the mixture into the muffin pan, filling each cup about three-quarters full. Bake for 20 minutes, or until a skewer comes out clean when inserted into the center of a muffin. Cool the muffins in the pan for 5 minutes before lifting out onto a wire rack. Serve warm or cold with butter.
CHEF'S TIP: Paper bake cups are available from most supermarkets. If they are not available, brush the muffin pan with melted butter or oil before using.
Recipe reprinted by permission of Tuttle Publishing/Periplus Editions. All rights reserved.