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Honey Bran Muffins Recipe

Honey Bran Muffins Recipe photo by Taste of Home

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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

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Honey Bran Muffins Recipe

Prep: 10 min. + chilling Bake: 20 min. + cooling

Yield: 20 Servings

10 20 30

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 all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
4 cups All-Bran

Directions

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.
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.

Nutritional Facts 1 serving (1 each) equals 268 calories, 7 g fat (1 g saturated fat), 53 mg cholesterol, 297 mg sodium, 51 g carbohydrate, 5 g fiber, 5 g protein.

Originally published as Honey Bran Muffins in Country Woman May/June 1995, p31

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Honey Bran Muffins

Honey Bran Muffins

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Reviewed on May. 14, 2013 by Janeypoo

Wonderful recipe. Next time I will half honey and brown sugar since there's a good amount of sweetness in the raisins and pineapple juice.

Perfect for quick on-the-run breakfasts! :)

Thanks for the great recipe!!

Reviewed on Mar. 03, 2012 by coreena

you wld. use all-bran it looks like rabbit pelets

Reviewed on Mar. 10, 2011 by susan3232

Do you use All Bran Flakes????

Reviewed on Feb. 11, 2010 by dottielu

These are great! The first time I made them I went with the recipe and the second time I didn't have enough canola oil so I used less and added a ripe banana. The were still good!