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Make sure rack is centered in oven and preheat to 350ºF. Butter, spray or use paper liners for a standard muffin tin.
Place the bran, milk, créme fraiche and eggs in a medium bowl and stir together well to combine. In a separate small bowl, cover the raisins with hot water. Let both mixtures stand for 30 minutes.
After the resting period, add the brown sugar and molasses to the bran mixture and stir well. Drain the raisins in a colander and add them to the bowl. Stir well to mix.
Place the flour, baking powder and soda and salt into a large bowl and whisk together well. Add the bran mixture to the flour mixture and use a rubber spatula to fold it all together until just combined.
Portion the batter out evenly among the muffin cups, filling them all the way to the top. Mix the millet, flaxseeds and sunflower seeds together in a small bowl and sprinkle on the tops of all the muffins.
Bake the muffins for 35-40 minutes, until muffin tops are golden brown and spring back when you press on them with your finger. Let cool for at least 20 minutes in the pan on a wire rack. (I removed from pan but left in silicone liners to cool on rack and immediately brushed with cinnamon/honey/butter).