Categories: Muffins
      Yield: 12 servings
 
    1/2 c  Unsalted butter, softened         1/2 c  Raisins
    1/4 c  Light brown sugar, packed           1 c  Flour
      1 lg Egg, beaten lightly                 1 ts Baking soda
      1 c  Sour cream                        1/4 ts Salt
    1/4 c  Dark molasses                       1 c  Miller's bran
 
  a Gourmet Magazine favorite from 1981
  
  This is the Rolls-Royce of bran muffin recipes.
  
  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 raisins. 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 12
  well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a
  preheated 400 degree oven for 15 to 20 minutes, or until they are golden
  brown and springy to the touch. Turn the muffins out onto a rack and let
  them cool.
  
  (Miller's bran is available at natural foods stores, specialty foods shops,
  and some supermarkets)
  
  Makes 12 muffins.