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.
Original recipe makes 20 muffins
Ingredients
2 cups pineapple juice
2 cups golden raisins
1 cup packed brown sugar
1/2 cup vegetable oil
1/2 cup honey
5 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
4 cups whole bran cereal
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PREP
20 mins
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COOK
25 mins
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READY IN
3 hrs 45 mins
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.
Nutrition
Calories: 255 kcal
Carbohydrates: 46.8 g
Cholesterol: 53 mg
Fat: 7.1 g
Fiber: 2 g
Protein: 4 g
Sodium: 308 mg