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Soften
butter to room temperature. Preheat oven to 350 degrees
F.
Mix
sour cream and baking soda together in a medium bowl
and set aside.
Cream
butter or margarine and brown sugar together. Add eggs,
one at a time, beating well after each addition.
Combine
bran, flour, salt, and baking powder.
Add
dry ingredients and sour cream alternately to the creamed
mixture.
Fill
muffin tins, lined with paper muffin cups or greased,
2/3 full.
Bake
for 20 - 25 minutes, or until tops spring back when
touched.
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