Honey Bran Muffins
Description
Pineapple juice and golden raisins add a fruity sweetness to these bran muffins made with shredded wheat-bran cereal, honey and brown sugar. Since you must refrigerate the batter, mix it up at night so you can bake them up fresh for breakfast in the morning.
Ingredients
•
2 cups pineapple juice
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2 cups golden raisins
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1 cup packed brown sugar
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1/2 cup vegetable oil
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1/2 cup honey
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5 eggs, beaten
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2 cups all-purpose flour
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2 teaspoons baking soda
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1 teaspoon salt
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4 cups whole bran cereal
Directions
1
In a small bowl, combine pineapple juice and raisins. Set aside.
2
In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.
3
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.
4
Stir chilled batter. Fill greased or paper lined muffin cups 3/4 full.
5
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.