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Ingredients
| pineapple juice: 2 cups |
| golden seedless raisins (not packed): 2 cups |
| light brown sugar (packed): 1 cup |
| vegetable oil: 1/2 cup |
| honey: 1/2 cup |
| eggs: 5 (beaten) |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 2 tsp |
| salt: 1 tsp |
| whole bran cereal: 4 cups |
Honey Bran Muffins
Credit: AllRecipes
User rating:
"These muffins are made with bran cereal, and sweetened with pineapple juice, brown sugar, and honey. The recipe requires the batter to be refrigerated for at least 3 hours. It can be made the night before, and then baked in the morning. Makes 20 regular muffins, or 12 jumbo muffins."
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Prep Time
20 min -
Cook Time
25 min -
Servings
20 serving(s)
Tags
Directions
- In a small bowl, combine pineapple juice and raisins. Set aside.
- In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.
- In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix well. Add cereal mixture, and mix well. Fold in the raisin mixture. Batter will be thin; it will thicken as it chills. Cover, and refrigerate for at least 3 hours or overnight.
- Stir chilled batter. Fill greased or paper lined muffin cups 3/4 full.
- Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25 minutes. Cool in pan 10 minutes before removing to a wire rack.