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