Sarah Sanneh’s Blackberry Bran Muffins
Words Sarah Sanneh
This year, we’re partnering with chef-supporters of Cookies for Kids’ Cancer who are providing us with recipes for baked goods we hope will inspire you to host your own CFKC bake sale. To find out more about CFKC and to get involved, visit www.cookiesforkidscancer.org.
No one ever said “Sarah, the world needs a mind like yours to research cancer treatments”. But they did say, “Sarah this cookie is delicious”. I’m proud to have something to contribute to the fight against pediatric cancer, especially since Cookies for Kids Cancer is made up of thousands of people realizing an impossible dream one cookie at a time.
Sure, fried chicken and butter pecan donuts are good, but have you ever had a zucchini bran muffin? My penny pinching hippie parents’ roots bring my cooking back to the semi-health food breakfasts of the 80’s and 90’s, when carbs were good but fat was bad and a bran muffin thread the needle of sweet and healthy. We served this muffin at Pies when we reopened after a 2 year move and remodel and I was in a what is Pies? What is food? Who am I? State of mind. It ends up they weren’t a good fit for the Pies breakfast menu , but they are a hit for quick breakfasts for my sons.
Blackberry Bran Muffins
Yields 12 muffins
3 2/3 C flour
1 T baking soda
1 t salt
1 C bran
1 1/2 C butter, melted and cooled to room temp
3/4 C light brown sugar, firmly packed
2/3 C molasses
1 C shredded zucchini
3 C sour cream
1 1/2 C blackberries
1. Preheat oven to 350 degrees.
2. Mix flour, baking soda, salt and bran together in a large bowl.
3. Mix melted room temp butter with light brown sugar, molasses, zucchini, and sour cream.
4. Mix wet into dry and gently fold in blackberries (try not to burst!)
5. Fill a muffin tin with batter and bake for 30 min.
Sarah Sanneh is a baker, lover of all things sweet and fried, and owner of Pies ‘n’ Thighs in Williamsburg, Brooklyn. Sarah studied pastry and the art of eating everything in sight at the French Culinary Institute in 2004. She was the pastry chef at Diner and Marlow & Sons before opening Pies ‘n’ Thighs in 2006. She also worked as sous chef at Momofuku Milk bar.
Pies ‘n’ Thighs has been awarded Best Donut in New York by New York Magazine, Best Biscuits in New York by the New York Daily News, and Best Apple Pie and Best Fried Chicken in national surveys by Food and Wine and Bon Appetit.