Sour Cream/Yoghurt Bran Muffins
Ingredients
½ cup butter or ½ cup vegetable oil
(I use avocado or grapeseed oil)
¼ cup light brown sugar
1 large egg
1 cup sour cream or yoghurt (or half & half)
½ cup raisins or fresh fruit (blueberries & blackberries 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 400° F.
In a large bowl, cream butter, beat in firmly packed brown sugar. Continue to 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 lightly beaten 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.
In a large bowl, sift together the all-purpose flour, baking soda, salt.
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 muffin tin, filling them 2/3’s full. Top each muffin with a fresh berry, if using.
Bake for 15-20 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 10-12 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 beverage!
Ingredients
½ cup butter or ½ cup vegetable oil
(I use avocado or grapeseed oil)
¼ cup light brown sugar
1 large egg
1 cup sour cream or yoghurt (or half & half)
½ cup raisins or fresh fruit (blueberries & blackberries 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 400° F.
In a large bowl, cream butter, beat in firmly packed brown sugar. Continue to 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 lightly beaten 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.
In a large bowl, sift together the all-purpose flour, baking soda, salt.
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 muffin tin, filling them 2/3’s full. Top each muffin with a fresh berry, if using.
Bake for 15-20 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 10-12 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 beverage!
