Sour Cream Bran Muffins

Unless you're one of those people who doesn't like to slather warm muffins with butter, you'll like these. You can always leave out the raisins.

1/2 C unsalted butter, softened
1/4 C brown sugar
1 large egg, lightly beaten
1 C sour cream
1/4 C molasses
1/2 C raisins
1 C whole wheat flour
1 t baking soda
1/4 t salt
1 C wheat bran

Put rack in middle of oven and preheat to 400°F. Grease 12 muffin cups.

Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, 3-5 minutes. Beat in egg, sour cream, and molasses. Stir in raisins. Whisk together flour, baking soda, salt and bran in another bowl. Add sour cream mixture and stir until just combined (batter will be lumpy). Spoon batter into muffin cups, filling them two-thirds full. Bake until golden brown and springy to the touch, 20 minutes. Turn muffins out onto a rack to cool.