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La Belle Cuisine - More Muffin Recipes

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Sour Cream Bran Muffins

 

 

 

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Friday, November 10, 2006

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Sour Cream Bran Muffins
One of Gourmet's "50 Baking Favorites"
Gourmet October 1991

Gourmet
Gourmet


"This is the Rolls-Royce of bran muffin recipes."

1 stick (1/2 cup) unsalted butter, softened
1/4 cup firmly packed light brown sugar
1 large egg, beaten lightly
1 cup sour cream
1/4 cup dark molasses
1/2 cup raisins
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup miller's bran

In a large bowl with an electric mixer cream together the butter and the brown sugar until light and fluffy, beat in the egg, sour cream, and molasses, and stir in the raisins. In a bowl whisk together the flour, baking soda, salt and 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 400F. 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. Makes 12 muffins.
 

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