Prep 20 mins
Cook 25 mins
My mom used to always make bran muffins (boxed mix) and threw a banana or nuts in for a change. This sounds just as easy as a mix, but without the extra preservatives.
- 2 cups pineapple juice
- 2 cups golden raisins
- 1 cup brown sugar, packed
- 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 all-bran cereal
- In a small bowl, combine pineapple juice and raisins. Set aside.
- In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.
- 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.
- Stir chilled batter.
- Fill greased or paper lined muffin cups 3/4 full
- 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.
Best bran muffin of all time !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Boy these are wonderful muffins! Loved the addition of the pineapple juice; the flavor is subtle but you can tell it's there, great with the honey and raisins. I made half a batch and got 12 good-sized muffins. Mine stuck to the paper liners a bit so next time I will use foil liners or just grease the muffin pan. Thanks for sharing a keeper!
These muffins are really great, & although I did allow my other half to share at one of his meetings, I kept 6 of them just for us & the 2nd day I thought they were even better! Really enjoyed the raisins & pineapple juice in these & will happily make them again & I suspect they will keep well in the freezer, too (will have to check that out next time around)! Thanks for posting the recipe! [Tagged & made in Please Review My Recipe]