| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
October 199 |
1 |
servings |
INGREDIENTS
| 1 |
|
Stick unsalted butter; softened (1/2 cup) |
| 1/4 |
c |
Firmly packed light brown sugar |
| 1 |
lg |
Egg; beaten lightly |
| 1 |
c |
Sour cream |
| 1/4 |
c |
Dark molasses |
| 1/2 |
c |
Raisins |
| 1 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1 |
c |
Miller's bran; (available at |
|
|
; natural foods |
|
|
; stores, specialty |
|
|
; foodsshops, and |
|
|
; some supermarkets) |
INSTRUCTIONS
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 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.
Gourmet October 1991
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Converted by MM_Buster v2.0l.
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