1/2 cup (1 stick/4 oz./113g) unsalted butter, softened
1/4 cup light brown sugar, firmly packed
1 large egg, beaten lightly
1 cup sour cream
1/4 cup dark molasses
1 cup dried cranberries
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup miller's bran (available at natural foods stores, specialty foods shops, and some supermarkets) OR any unprocessed wheat bran
You may use muffin pan liners if desired instead of buttering the tins.
Preheat oven to 400 degrees F/200 degrees C. Generously butter 12 muffin tins, or line 12 muffin tins with paper muffin or cupcake liners.
In a large bowl with an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy, beat in the egg, the sour cream, and the molasses, and stir in the dried cranberries. In a bowl whisk together the flour, the baking soda, the salt, and the bran, add the mixture to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.) Spoon the batter into the prepared muffin tins and bake the muffins on the center rack in preheated oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a wire rack and let cool completely.
Makes 12 muffins.
Date: October 28, 2006