Preheat oven to 400 degrees F. Line 12 muffin cups with paper liners.
Combine the raisins and water in a small saucepan and bring water to a boil. Reduce heat to low and simmer for 5 minutes to soften the raisins. Puree the raisins in a blender or a Nutribullet (I use my Nutribullet). Set aside.
In a medium size bowl, mix together the flour, baking powder, baking soda, salt and bran.
In a mixing bowl, whisk together the oil, molasses, sugar, egg, and raisin mixture. Add the flour mixture to the sugar mixture until blended. It will be dark brown and thick.
Scoop batter into the muffin cups. Bake for 20 minutes or until muffins spring back when lightly touched.
Let the muffins cool for at least 10 minutes before serving.