Sour Cream/Yoghurt Bran Muffins
Ingredients
½ cup butter or vegetable oil
¼ cup brown sugar
1 large egg
1 cup sour cream or yoghurt (or half & half)
1 cup raisins, dried cranberries or fresh fruit (berries work well)
1 cup all-purpose or whole wheat flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup wheat bran
Preparation
Preheat oven to 350° F.
In a large bowl or kitchen aide, cream butter or oil. Add brown sugar. Beat until the batter is light and fluffy.
* If using vegetable oil, beat the oil and sugar together. The batter will not be light and fluffy, but the muffins will be!
Add egg. Continue to beat the batter until all of the ingredients are well combined.
Add sour cream/yoghurt, raisins or fresh fruit. Combine the batter well.
Next add the all-purpose flour, baking soda, salt. Mix well.
Add the flour mixture and bran to the sour cream/yoghurt mixture and beat until combined. The batter should be lumpy.
Spoon the batter into a well-oiled or papered muffin tin, filling them 2/3’s full. Top each muffin with a fresh berry or nut of choice.
Bake for 20 minutes. Check with a toothpick for doneness.
Cool the muffins before removing them from the muffin tin.
Store in the refrigerator in an airtight container. Muffins freeze well too.
Makes 12 muffins.
This has been my go-to muffin recipe for more than 30 years. This recipe has never let me down. Unfortunately, I have no recollection where it came from. Enjoy a warm muffin with your favourite hot beverage!
Ingredients
½ cup butter or vegetable oil
¼ cup brown sugar
1 large egg
1 cup sour cream or yoghurt (or half & half)
1 cup raisins, dried cranberries or fresh fruit (berries work well)
1 cup all-purpose or whole wheat flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup wheat bran
Preparation
Preheat oven to 350° F.
In a large bowl or kitchen aide, cream butter or oil. Add brown sugar. Beat until the batter is light and fluffy.
* If using vegetable oil, beat the oil and sugar together. The batter will not be light and fluffy, but the muffins will be!
Add egg. Continue to beat the batter until all of the ingredients are well combined.
Add sour cream/yoghurt, raisins or fresh fruit. Combine the batter well.
Next add the all-purpose flour, baking soda, salt. Mix well.
Add the flour mixture and bran to the sour cream/yoghurt mixture and beat until combined. The batter should be lumpy.
Spoon the batter into a well-oiled or papered muffin tin, filling them 2/3’s full. Top each muffin with a fresh berry or nut of choice.
Bake for 20 minutes. Check with a toothpick for doneness.
Cool the muffins before removing them from the muffin tin.
Store in the refrigerator in an airtight container. Muffins freeze well too.
Makes 12 muffins.
This has been my go-to muffin recipe for more than 30 years. This recipe has never let me down. Unfortunately, I have no recollection where it came from. Enjoy a warm muffin with your favourite hot beverage!
