Holiday Hangover Muffins (Pumpkin Sour Cream Bran Muffins)

December 31, 2010

I, and the rest of Christian America, am suffering from Christmas hangover. Too many cookies. Too much chocolate. Too much gravy. Each morning I wake up to find my unlit tree still in my living room. I hum Christmas songs and then remember I’ll need to wait 11 more months to sing them again. And, among many other things, my fridge and pantry are filled with the possibilities of side dishes or desserts that never came to fruition.

First, I found an ample supply of pumpkin puree. I bought that in early November, when I was going to do a test run of my Caramel Pumpkin Pie before Thanksgiving, but I forgot. Fortunately, the pie was great anyway. But I still had that pumpkin to deal with.

Then, I found sour cream in my fridge that was supposed to become a part of my Spinach Quiche. I thought it would be nice to bring some into work on Christmas Day. Fantasies of quiche making were swept aside when I scrambled for last minute gifts. The sour cream was due to expire on January 2nd and I hate, and I mean HATE, wasting food.

I saw the pumpkin and the sour cream, and remembered some bran that was waiting patiently to be used in my freezer, and I thought I ought to make some muffins. That is, a baked good whose main ingredients are not sugar, butter, or cream.  A baked good which has, ahem, cleansing properties. And so, Holiday Hangover Muffins were born.

I am pretty excited because this is the first baking recipe I’ve made up from scratch, without another recipe as a model. When it comes to baking, I usually adapt. But for this, I scanned the internet to find the standard proportions of ingredients and made it my own. I made these muffins three times before they came out like I wanted them to (like I said, I had a lot of pumpkin). It’s interesting to see how your recipe changes. Here’s my original recipe, which I included just in case you were worried I was blessed with good handwriting.

I am pleased with these muffins. They are, like my banana bread, extremely moist. And hearty but not, you know, too hearty. In addition to helping me recover from the morning after Christmas, I would like to make a place for them at the breakfast before Thanksgiving. Thank you, Holiday Hangover Muffins, for putting my holiday leftovers to good use.

HOLIDAY HANGOVER MUFFINS (Pumpkin Sour Cream Bran Muffins) made up by me

Thanks to my friend Beth for suggesting adding a pinch of salt! It helps bring out the other spices.

Ingredients

“DRY” INGREDIENTS

2 c bran

1.5 c white flour

1.5 tsp baking soda

3 tbsp pumpkin pie spice

One pinch salt

“WET” INGREDIENTS

3 c pumpkin puree

2 eggs lightly beaten

2 tbsp molasses

4 tbsp brown sugar

1/2 c sour cream

2 tbsp vanilla

FOR SPRINKLING

Chopped, crystallized ginger or Sugar in the Raw

Recipe

Preheat oven to 350. Grease or add muffin cups to a muffin tin. In a medium bowl, mix dry ingredients together. In a large bowl, mix wet ingredients together. Mix dry ingredients into wet ingredients until just combined (do not over mix). Spoon batter into muffin cups. You can fill the muffin cups to the top, as batter will rise only slightly. Sprinkle tops of each muffin with crystallized ginger or Sugar in the Raw. Bake 20-25 minutes until a toothpick comes out clean (muffins will feel soft but formed on top).

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One Response to “Holiday Hangover Muffins (Pumpkin Sour Cream Bran Muffins)”

  1. Beth Tuckey Says:

    Ooo these sound dee-lish. I don’t normally like the idea of muffins for breakfast, since they’re often too sweet or too… white-flour-refined-sugary. But these seem like an awesome weekend breakfast accompaniment, maybe with an egg or two.


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