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Title: Sour Cream Bran Muffins
Categories: Bread
Yield: 12 Servings
| 1/2 | c | Unsalted butter, softened |
| 1/4 | c | Light brown sugar, packed |
| 1 | lg | Egg, beaten lightly |
| 1 | c | Sour cream |
| 1/4 | c | Dark molasses |
| 1/2 | c | Raisins |
| 1 | c | Flour |
| 1 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1 | c | Miller's bran |
a Gourmet Magazine favorite from 1981
This is the Rolls-Royce of bran muffin recipes.
In a large bowl with an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy, beat in the egg, the sour cream, and the molasses, and stir in the raisins. In a bowl whisk together the flour, the baking soda, the salt, and the bran, add the mixture to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.) Spoon the batter into 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400 degree oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool.
(Miller's bran is available at natural foods stores, specialty foods shops, and some supermarkets)
Makes 12 muffins.
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