Monday, January 3, 2011

Sourdough Bran Muffins

Recipe taken from old Robin Hood pamphlet on Sherwood (RH version of sourdough)
These muffins are tasty and moist.

1 1/4 c flour
1 cup natural bran
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup butter or margarine
3/4 cup brown sugar
1 egg
1 cup sourdough
2 Tbsp molasses
1 cup milk
3/4 cup raisins
1/2 cup chopped nuts

Combine dry ingredients and stir well to blend.

Cream together butter, sugar and egg.

Add sourdough and molasses and mix thoroughly.  *A trick I use for molasses and/or sourdough is to dip the spoon or cup in oil before measuring them.  They will slip right off the spoon or slide out of the cup.

Add dry ingredients alternately with the milk, stirring just enough to mix.  Muffins have a tendency to get tough if you stir them too much.  Stir in raisins and nuts.

Fill greased muffin tins 3/4 full.  I filled mine to the top to use all the batter.

Bake at 375F for 20-25 minutes or until top springs back when lightly touched.

 Makes one dozen muffins.

Sometimes I add 1 cup chopped dates instead of the raisins and nuts, or I may use dried cranberries.  I have also used 1/2 cup sunflower seeds instead of nuts.


  1. This was really good, used my sourdough that I did not need for waffles.

  2. These look great! always looking for ways to use up sourdough starter and we make Bran muffins regularly. Thanks

  3. I made these muffins this morning, and the aromas coming from the oven were wonderful! Ate two as soon as it was possible, with butter and spiced plum jam. This recipe is a keeper! Thank you very much, and happy Holidays.

  4. Does the batter keep in the fridge for a later date bake?

  5. You should see the smile on my face with a warm buttered one in my mouth, thank you for the new favourite recipe!