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Honey Bran Muffins

 Honey Bran Muffins
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
20 ServingsPrep: 10 min. + chilling Bake: 20 min. + cooling


  • 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.
Nutritional Facts: 1 serving (1 each) equals 268 calories, 7 g fat (1 g saturated fat), 53 mg cholesterol, 297 mg sodium,

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Honey Bran Muffins (continued)

Nutritional Facts: 51 g carbohydrate, 5 g fiber, 5 g protein.