Pineapple juice and golden raisins add a fruity sweetness to these bran muffins made with shredded wheat-bran cereal, honey and brown sugar. Since you must refrigerate the batter, mix it up at night so you can bake them up fresh for breakfast in the morning.
| Prep Time: | 20m |
| Cook Time: | 25m |
| Ready in: | 3h 45m |
| Yield: | 20 muffins |
| 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 | |
- 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.
| Nutrition Information Servings Per Recipe: 20 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 256 cal | Total Fat: | 7.1 g | Cholesterol: | 53 mg | |||
| Sodium: | 307 mg | Carbohydrates: | 47 g | Fiber: | 2 g | |||
| Protein: | 4 g | |||||||
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