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Sour Cream Bran Muffins















Trans-fat Free, Good source of fiber


½ cup butter
, softened
¼ cup brown sugar
light, packed
1 large eggs
beaten lightly
1 cup sour cream
¼ cup molasses
½ cup raisins, seedless
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup bran


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 ⅓ cup muffin tins and bake the muffins in the middle of a preheated 400℉ (200℃) 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 20156% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 169mg 7%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 10%
Sugars g
Protein 6g
Vitamin A 8% Vitamin C 1%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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