Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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)
