Bran Muffins

Based on Smitten Kitchen Sour Cream Bran Muffins

Makes 12 muffins


  • 1/2 c margarine (softened) or 1/2 c vegetable oil
  • 1/4 c firmly packed light brown sugar
  • 1 large egg, beaten lightly
  • 1 c sour cream or yogurt
  • 1/4 c dark molasses
  • 1/2 c raisins
  • 1 c flour
  • 1 t baking soda
  • 1/4 t salt
  • 1 c bran
  • 1/4 t cinnamon
  • Coarse sugar (optional)


  1. Preheat oven to 400 and lightly grease muffin tins or line with silicone liners.
  2. Place raisins in a bowl and cover with boiling water. Allow to soak while preparing remaining ingredients (makes raisins nice and plump in the muffins).
  3. Cream margarine and sugar until light and fluffy. Add sour cream, molasses and egg and mix until smooth.
  4. Combine dry ingredients in a separate bowl and mix well. Add dry to wet and stir until JUST mixed. DON'T OVER MIX. It'll be a bit clumpy.
  5. Spoon into muffin tray. For optional topping, sprinkle with coarse sugar. Bake for about 15-20 minutes. Muffins should be golden and springy.