Heat oven to 375 degrees. Grease a 6-cup jumbo muffin pan, or 15 regular-sized muffin cups; set aside.
In a medium bowl, combine the ½ cup bran, the boiling water, and orange zest. Let stand for 5 minutes.
Meanwhile, in a large mixing bowl combine, egg, oil, molasses, and honey; mix until blended. Add buttermilk and mix well. Add the 1 cup bran, the bran-water-orange zest mixture, and raisins; set aside.
In another medium bowl, stir together the whole wheat flour, cinnamon, baking soda, baking powder, and salt. Add this mixture to the bran mixture and stir just until blended. Spoon batter into prepared muffin pan, filling them about ¾ full. Bake for about 15-18 minutes, depending on what size pan you are using. Let muffins sit in pan for a minute or two, then remove from pan and serve hot.
Recipe by The Culinary Cellar at https://theculinarycellar.com/bran-buttermilk-raisin-muffins/