“This recipe is from Bon Appetit June 2007 source is the Ristretto Roasters in Oregon. This recipe calls for muffin pans with 1 cups muffin cups. If you use a standard muffin pan (with 1/3 cup muffin cups), bake the muffins for only about 30 minutes. Using the smaller pan will make about 24 muffins.”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Spray 12 1-cup muffin cups with nonstick spray.
  2. Whisk flour, salt, baking soda and baking powder in medium bowl.
  3. Whisk sour cream, sugar, oil, molasses and eggs in a large bowl.
  4. Add wheat bran and stir until almost blended.
  5. Add frozen berries and stir until evenly disrtibuted.
  6. Divide batter equally among prepared muffin cups, about 2/3 cup each.
  7. Bake muffins until tester inserted into center comes out with a few moist crumbs attached, about 37 minutes. Cool 10 minutes. Transfer to rack and cool completely.
  8. Can be made 8 hours ahead. Let stand at room temperature.

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