SOUR CREAM BRAN MUFFINS

This is the Rolls-Royce of bran muffin recipes.

Ingredients

• 1 stick (1/2 cup (480 ml)) unsalted butter, softened
• 1/4 cup (60 ml) firmly packed light brown sugar
• 1 large egg, beaten lightly
• 1 cup (240 ml) sour cream
• 1/4 cup (60 ml) dark molasses
• 1/2 cup (120 ml) raisins
• 1 cup (240 ml) all-purpose flour
• 1 teaspoon (5 ml) baking soda
• 1/4 teaspoon (1 ml) salt
• 1 cup (240 ml) bran cereal

Method

1. In a large bowl with an electric mixer, cream together the butter and the brown sugar until the mixture is light and fluffy.
2. Beat in the egg, the sour cream, and the molasses, then stir in the raisins.
3. In a separate bowl, whisk together the flour, the baking soda, the salt, and the bran.
4. Add the flour mixture to the sour cream mixture and stir the batter until it is just combined. (The batter will be lumpy.)
5. Spoon the batter into 12 well-buttered 1/3-cup (80 ml) muffin tins.
6. Bake the muffins in the middle of a preheated 400°F (205°C) oven for 15 to 20 minutes, or until they are golden brown and springy to the touch.
7. Turn the muffins out onto a rack and let them cool.