• Garnish: wheat germ, oat bran, or sunflower seeds (optional)
Preheat oven to 325 degrees and line two 12 cup muffin pans with cupcake liners.
In a medium bowl, combine and whisk all dry ingredients together and set aside (flour, baking powder, baking soda, cinnamon, and salt).
In a separate mixing bowl, whisk together the oil, agave nectar, honey, molasses, maple syrup, and both extracts. Then add the eggs and stir in the buttermilk, wheat germ, and bran. Allow the batter to rest for 10 minutes.
Stir in the dry ingredients into the batter and whisk to partially blend. Use a rubber spatula and fold in the raisins and craisins. Mix the batter well to make sure that all the ingredients are well mixed. Cover with plastic wrap and set inside the refrigerator for 1 hour.
Use a large ice cream scoop and scoop a generous amount of batter into the lined muffin pans. Sprinkle the tops with more wheat germ, more bran, and/ or sunflower seeds if you wish ( I sprinkled mine with chia seeds and wheat germ). Bake for 20 minutes. Remove from oven and all to cool before serving.