Wheat Bran Muffins
INGREDIENTS 
1 1/4 cups all-purpose flour
1/4 cup whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 teaspoons cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
7 tablespoons unsalted butter, softened
1/2 + 1/8 cup dark brown sugar
2 large eggs
2 1/2 teaspoons vanilla extract
3 tablespoons unsulphured molasses
1/4 cup sour cream
1 cup + 3 tbsps. buttermilk
1 1/2 cups wheat bran
1 cup raisins
DIRECTIONS 
- Pre-heat oven to 375 degrees F.
- Beat butter in large bowl using electric mixer. Add brown sugar and beat until well mixed. Add eggs one at a time, beating thoroughly before adding the next. Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy.
- Using low speed, beat in buttermilk and half the flour mixture until combined. Beat in remaining flour mixture until incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary. Stir in bran and raisins.
- Grease muffins tin (18 for standard size muffins). Use a 2 oz. ice cream scoop to fill muffin tins. Bake at 375 degrees F for about 25 minute, or until the top of the muffins are set. Set on wire rack to cool slightly, about 5 minute Remove muffins from tin.