by Joy the Baker 74 Comments
Let’s take a trip through the top drawer of my dresser. I have a point to make.
… we’re about to talk about underwear. Can you handle it?
The top dresser drawer houses the following items:
– Cotton granny panties. Summertime sleeping bras. For private use only. No exceptions. Not to be seen by any eyes other than my own.
– Cute panties. Pretty panties. Lace panties. Expensive bras with pink ribbon running through them.. all the sort that might inspire and invite a little scandal. Yea… true.
Its like night and day in my underwear drawer… night and day.
This is normal, right? We all have underwear standards.
I share this with you because I want you to know, right off the bat, that showing you these Sour Cream Molasses Bran Muffins is like giving you a peak at the granny panty portion of my top dresser drawer.
I just couldn’t glam up these muffins…. mostly because they’re not meant for glam. They’re just meant to be cakey brown muffins… ok?
I’m not going to say any more about the underwear situation… I think it’s just making everyone uncomfortable. You get my point.
Butter. That’s what I love about these bran muffins. You can taste the butter.
The muffins are made tender with sour cream and robust with molasses. And. Bonus! They’re better after two or three days. They actually taste better!
Be sure to add a handful of dried fruit. Currants, dried cranberries, diced dried apricots, or golden raisins. The muffins need the texture and sweetness. Trust me.
Sour Cream Molasses Bran Muffins
makes 12 muffins
from The Gourmet Cookbook
Print this Recipe!
1 stick (1/2 cup) unsalted butter, at room temperature
1/4 cup light brown sugar, packed
1 egg, lightly beaten
1 cup sour cream
1/4 cup molasses, not blackstrap
1/2 cup raisins, dried cranberries, dried currants or diced dried apricots
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoons salt
1 cup wheat bran (not cereal)
Preheat oven to 400 degrees F. Grease and flour a 12 tin muffin pan and set aside.
In the bowl of a stand mixer fit with the paddle attachment, beat the butter and sugar on medium high until light and fluffy, about 3 to 5 minutes. Add the egg, sour cream and molasses and beat on medium speed until well incorporated, about 1 to 2 minutes.
In a small bowl whisk together the flour, baking soda, salt and wheat bran. Add the dry ingredients all at once to the wet ingredients. Stir until incorporated. Fold in the dried fruit. Batter will be thick and slightly lumpy.
Divide evenly among the 12 muffin tins. Bake for 15 to 18 minutes. Remove from the oven. Allow to cool in the pan for 10 minutes then remove to a wire rack to cool completely. Store at room temperature well wrapped for up to 5 days. The muffins are better after a day or two on the counter!
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