In a blender, mix the margarine, brown sugar, molasses, yogurt, vanilla, and soy milk.
In a large bowl, mix the bran, flour, baking powder, baking soda, and raisins.
Pour the wet ingredients into the dry ones and mix just until combined.
Spoon into muffin tins lined with paper or silicone muffin cups – you will need two tins or the same tin for two batches, since this recipe makes 18 muffins.
Bake at 375F for 20 minutes, then remove from the tin and cool on a wire rack.
Enjoy warm or at room temperature, plain or topped with butter, honey, or jam.
They freeze well too and are ready to eat from frozen after 30 seconds in the microwave.