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Honey Bran Muffins

SUBMITTED BY: June M      PHOTO BY: Deidrea

"These muffins are made with bran cereal, and sweetened with pineapple juice, brown sugar, and honey. The recipe requires the batter to be refrigerated for at least 3 hours. It can be made the night before, and then baked in the morning. Makes 20 regular muffins, or 12 jumbo muffins."
PREP TIME  20 Min
COOK TIME  25 Min
READY IN  3 Hrs 45 Min
SERVINGS & SCALING
Original recipe yield: 20 muffins
    
About  scaling  and  conversions

INGREDIENTS

  • 2 cups pineapple juice
  • 2 cups golden raisins
  • 1 cup packed brown sugar
  • 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 bran cereal

DIRECTIONS

  1. In a small bowl, combine pineapple juice and raisins. Set aside.
  2. In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.
  3. 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.
  4. Stir chilled batter. Fill greased or paper lined muffin cups 3/4 full.
  5. 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2003 by Lisa
Great bran muffins! They were not too heavy and very moist. I also used apple juice instead of pineapple. Nice recipe.

13 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2003 by LORALEIGH
Great Muffins! always a hit with my family. Heres a tip: I found that if I use a good brand of bran (kellogs or the like) it absorbs much better then the cheaper no name brand. After a long time of refrideration the no name brand will still be quite "sloshy", rather then absorbing moisture while in the fridge it seemed to absorb during the baking time. Not a big deal just a matter of personal preference I guess.

13 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2003 by KATHYZOOK
I've used egg beaters to replace the eggs; have added up to 1 c. shredded carrots as well - both with excellent results! Cinnamon, nutmeg and allspice are also excellent additions.

12 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 20

Amount Per Serving

Calories: 256

  • Total Fat: 7.1g
  • Cholesterol: 53mg
  • Sodium: 307mg
  • Total Carbs: 47g
  •     Dietary Fiber: 2g
  • Protein: 4g

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