Title: Bakery-style bran muffins
 Categories: Muffins
      Yield: 12 Servings
 
  1 1/4 c  Flour; all-purpose
    1/4 c  Flour; whole-grain wheat
  1 1/4 ts Baking powder
    1/2 ts Baking soda
    3/4 ts Salt
  1 1/4 ts Cinnamon
    3/4 ts Allspice
    1/2 ts Nutmeg
      7 tb Butter; unsalted, softened
    1/2 c  Dark brown sugar; plus 2
           -tablespoons
      2 lg Eggs
  2 1/2 ts Vanilla
      3 tb Molasses
    1/4 c  Sour cream
      1 c  Buttermilk; plus 3
           -tablespoons
  1 1/2 c  Wheat bran
      1 c  Raisins
 
  Heat oven to 375F. Mix flour through nutmeg in a bowl and set aside.
  
  Beat the butter until light and fluffy, 1 to 2 minutes. Add the brown
  sugar and beat until combined and fluffy, about 1 minute more. Add
  eggs one at a time, beating well. Beat in vanilla, molasses and sour
  cream, and beat 1 minute more. Add the buttermilk and half of the
  flour mixture. Beat in the remaining flour mixture until incorporated
  and slightly curdled looking. Stir in bran and raisins.
  
  Pour batter into greased muffin tins. Bake until a toothpick inserted
  in the center of a muffin comes out dry or with a few moist crumbs
  attached, about 25 minutes. Do not overbake! Cool on a rack 5 minutes
  and turn out to finish cooling.
  
  Makes 12 small or 6 jumbo muffins.
  
  Recipe