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 morn
INGREDIENTS (for 2 servings):
- 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.