Sometimes you just need a small bite. Something to tame the angry gut-beasts during the day, enough to keep you going from breakfast to lunch, lunch to dinner. Snacks are up there on my list of extremely-necessary-things-to-make-it-through-the-day-without-killing-people. It’s in your best interest that I snack, and when I do, it has to be delicious.
These muffins provide just that. Filling, not cloyingly sweet, but just enough honey to feel like you’re getting a treat. Full of toothsome wheat bran, oats and warm spices and bursting with oozy pockets of blackberry and a slight tang from the Greek yogurt and sour cream, they’re as delicious as they are full of goodness. And they make a great snack at any time of the day…especially when you slather them with a little salty butter if you’re not overly concerned with a little extra fat.
Blackberry Sour Cream Bran Muffins
adapted from The Barefoot Contessa
makes 1 dozen muffins
If you don’t like the idea of sour cream, you can do a full cup of Greek yogurt instead. It does provide a really lovely tang, though, so don’t knock it until you try it.
If you added a handful of dark chocolate chips, I wouldn’t be mad at you.
1 1/2 cup unbleached all purpose flour
2 cups wheatbran
1/2 cup quick cooking oats (or whole oats whizzed in the food processor until crumbly)
1/2 tsp baking powder
1/4 tsp salt
1/2 cup greek yogurt
1/2 cup full-fat sour cream
1/2 - 3/4 cups honey (I used 3/4 cup but I wanted them a touch sweeter)
1 tbsp molasses
2 large eggs, beaten lightly
1 tbsp vanilla extract
1 1/2 cups chopped blackberries
brown or turbinado sugar, for garnish (optional)
Preheat oven to 375. Line a 12-muffin tin with paper or parchment muffin wrappers.
In a large bowl, whisk the dry ingredients together. Set aside.
In a smaller bowl, add the the wet ingredients and whisk them together until well combined. Fold the wet into the dry ingredients until just combined and no pockets of flour remain. Fold in the chopped blackberries.
Fill muffin trays 3/4 of the way and sprinkle with a little brown or turbinado sugar. Bake for 22-25 minutes or until a toothpick inserted in the center of the muffin comes out clean.