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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 20 |
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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. 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 |
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.
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