Sour Cream Bran Muffins
You can never have too many bran muffin recipes, especially when they freeze so beautifully! Borrowed from Smitten Kitchen, I chose to use dried cherries and these were a hit – enjoy!
1/2 c. butter, melted, but not hot AND 1/4 c. packed brown sugar
1 egg AND 1 c. sour cream AND 1/4 c. molasses
1 t. baking soda
1/4 t. EACH kosher salt AND cinnamon
1 c. EACH flour AND wheat bran
1/2 c. dried cherries, halved if larger than raisins
Preheat the oven to 400 and butter a 12-cup muffin tin. In a large bowl, whisk together the melted butter and brown sugar until smooth, then add in the egg, sour cream and molasses and whisk well again. Sprinkle in the baking soda, salt and cinnamon, whisk again, then add in the flour and bran and use a spatula to stir until just combined. Fold in the cherries then divide the batter evenly into your prepared muffin tin.
Bake for 15 to 20 minutes until the muffins are a lovely brown and the middles spring back to a light touch. Leave the muffins in the tin for about 5 minutes, then turn them out onto a rack to cool completely. These are amazing warm with butter, but again, they also freeze really well.