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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 20 |
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Meet the Cook: There's a deliciously different taste to these muffins, thanks to the pineapple juice and raisins they contain. We have them for breakfast, lunch and snacks. My husband and I enjoy gardening...I do flowers, and he does vegetables. -Pauline Rohloff, Endeavor, Wisconsin Ingredients:
2 cups pineapple juice |
2 cups golden raisins |
5 eggs, beaten |
1 cup packed brown sugar |
1/2 cup canola oil |
1/2 cup honey |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
1 teaspoon salt |
4 cups all-bran |
Directions:
1. In a small bowl, combine pineapple juice and raisins; set aside. In a large bowl, combine brown sugar, oil, honey and eggs; mix well. Combine flour, baking soda and salt; stir in cereal. Add to sugar mixture and mix well. Fold in the raisin mixture (batter will be thin). Cover and refrigerate at least 3 hours or overnight.
2. Stir (batter will thicken). Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 12 jumbo muffins or 20 standard-size muffins.
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