Zoey’s Sour Cream Bran Muffins
1-1/8 cup butter 1/2 cup brown sugar
1/2 cup molasses or pure honey
2-1/4 cups sour cream
2-1/4 cups flour
2-1/4 cup bran
2-1/4 teaspoon baking soda
1/2 teaspoon salt
In a large bowl, combine the flour, baking soda, salt, and bran, In another bowl, beat the butter, together with the brown sugar, and molasses/honey until fluffy. Beat in the sour cream with the eggs. Add the dry ingredients and stir until evenly moistened; do not overmix. This batter will be very thick.
Bake in the 325F oven for about 20 – 25 minutes, or until the tops are golden brown and spongy to the touch. Let the muffins cool in the pan for five minutes before turning out. Serve warm. This recipes serves about 12 – 14 muffins.
Freezing tip: Let the muffins cool completely, then freeze in a resealable plastic bag. They will hold perfectly for a period of up to one month.