Sour Cream Bran Muffins

This is a decadent muffin recipe great for a fall snack. It comes from Gourmet magazine, and is delicious as is, but rather than raisins we added frozen blueberries. Apple pieces would have been delicious too.

Recipe:

Sour Cream Bran Muffins

yield: 12 muffins

Ingredients
1 stick 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 cup all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 cup wheat bran
1 cup frozen blueberries, or 1 chopped peeled organic apple, or 1/2 cup raisins

1. In a large bowl with an electric mixer cream together butter and brown sugar until mixture is light and fluffy, beat in egg, sour cream, and molasses. In a bowl whisk together flour, baking soda, salt, and bran; add the mixture to the sour cream mixture, and stir batter until combined. Fold in blueberries, apples, or raisins.

2. Spoon the batter into 12 well-buttered muffin tins or into tins lined with paper cups and bake muffins in a preheated oven at 400°F. Bake 15 to 20 minutes, or until they are golden brown and cooked in the middle.