copyrighted by Gaynol Flora and used by permission.

Self-Rising Flour’s Bran Muffins with Golden Raisins
$8.17 for 16 muffins or about .51 cents a muffin.

1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups wheat bran
3/4 cup unsalted butter, plus more for pan
1/4 cup plus 2 TBS brown sugar
2 eggs
1 1/2 cups sour cream
2 TBS unsulfured molasses
8 ounces golden raisins
1 tsp orange zest

1. Allow the butter and eggs to come to room temperature and preheat the oven to 375. Butter and flour a nonstick muffin tin and set aside.
2. In a medium bowl whisk together the flour, soda, salt, and wheat bran; set aside.
3. In the bowl of an electric mixer beat the butter and brown sugar on medium speed for two to three minutes until light and fluffy.
4. Add the eggs, sour cream and molasses and mix until just combined.
5. Remove the bowl from the stand and fold in the flour mixture, raisins and orange zest by hand. Mix gently until everything is just combined.
6. Using an ice cream scoop or large spoon, fill each muffin cup about three quarters full.
7. Bake in a preheated oven for approximately 15 – 17 minutes. When a toothpick inserted into a muffin comes out with moist crumbs attached, they’re done. Let cool in the pan for ten minutes than transfer to a wire rack to finish cooling. Yields approximately 16. Muffins can be kept at room temperature in an airtight container for three days or frozen.

To read more about Gaynol’s Hunger Challenge Week, check out the Self-Rising Flour blog.