Preheat an oven to 180 degrees C. Grease 18 muffin cups or line with paper muffin liners. Whisk the bran, flour, salt and bicarb soda in a mixing bowl; set aside.
Beat the eggs in a mixing bowl. Whisk in the buttermilk, sugar, molasses and melted copha until smooth. Stir in the bran mixture along with the raisins until no dry lumps remain. Pour into the prepared muffin tins, filling them no more than 2/3 full.
Bake in the preheated oven until a toothpick inserted into the centre comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.