Preheat the oven to 400° Fahrenheit.

Spray 2 muffin pans with nonstick cooking spray.

In a liquid measuring cup, place the yogurt and add enough whole milk to make 1 ½ cups total.

In a large mixing bowl, whisk together wheat bran, both flours, baking powder, baking soda, salt and cinnamon and blend well.

In another large mixing bowl, whisk together brown sugar, molasses, butter or oil, eggs, vanilla, yogurt and milk mixture. Blend well.

Using a rubber spatula, fold the dry ingredients into the wet ingredients and mix until just combined.

Stir in raisins and walnuts.

Using a 2 ounce ice cream scoop or approximate ¼ cup solid measuring cup, fill each muffin cup 4/5 full.

Sprinkle each muffin with some Turbinado sugar.

Bake for approximately 17-18 minutes or until a small knife inserted into the center of a muffin comes out clean.

Remove from muffin tins and serve with honey cinnamon butter while the muffins are still warm.

Bake off remaining batter after respraying muffin pans, if necessary.

In the bowl of an electric mixer, using the whip attachment, beat the butter, sugar, honey and cinnamon until nice and light.

Remove from the bowl and put into a serving dish.

Serve with muffins while the butter is still at room temperature.