Honey Bran Muffins

By

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

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Ingredients

  • 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

Preparation

Step 1

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.

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REVIEWS:

These are great! The first time I made them I went with the recipe and the second time I didn't have enough canola oil so I used less and added a ripe banana. The were still good!

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.

I've been using this recipe for several years and just now remembered to review it. :o) It is the BEST bran muffin recipe I've ever tried. I did make some changes, as it looks like most everyone else did too. I use apple juice and chopped apples instead of the pineapple juice and raisins originally called for. I also add 1 tsp cinnamon and a dash of cloves to the flour mixture. I had a problem with the cereal retaining some of the flour and having white clumps on it, so I mix the cereal in separately - after the flour mixture has been incorporated with the wet ingredients. You need to use bran FLAKES - I buy the store brand that says 100% whole bran flakes and it works great. I've also subbed applesauce for the oil, and the only difference noted was they didn't rise quite as much. I use olive oil if I leave the oil in, and it doesn't taste olive-y after it's cooked. I've also made them with pineapple juice and chopped pineapple, and it's excellent that way also. The batter is very thin initially, but I let it sit overnight and it's perfect in the morning. I use an ice cream scoop to measure into the muffin tins. I normally make a double batch of muffins and freeze them. Thank you so much for an awesome recipe! Definitely FIVE STARS!

These muffins came out beautifully! I used General Mills' All-Bran cereal and was out of raisins, so I looked through my pantry and decided on using apricots which I chopped. Another difference I made was using Juicy Juice brand's Orange Tangerine juice instead of pineapple juice (didn't have any). After chilling for 3 hours, I used a cookie-dough spring action-type scoop to distribute the batter into the muffine cups - 2 scoops was the perfect amount to fill regular-sized muffin tins. I baked the muffins for 15 minutes, and they came out perfectly - 20 min. would be way too long. In the end, I was able to make 27 muffins, not bad. :) The next time I make these, I think I would crush the bran cereal a bit to avoid the bran "chunks" as I call them. I think making the bran a bit more discreet would be better. Also, I baked the muffins in aluminum muffin cups. This didn't change the speed of cooking (they ended up the same aas they would if they were in paper ones); but I did this so I could keep them fresh by refrigerating, then I can heat them up in the toaster oven each morning so I could have a 'hot, fresh muffin.'

This recipe is no joke FABULOUS!!!! I put a little honey in bottom of cups and on top of batter before baking. I also used 1 cup of dried pineapple instead of raisins. they dont look that great but they taste great. Very close to Mimis cafe honey bran muffins. Just what I was looking for! Thanks!!!!

Great bran muffins! They were not too heavy and very moist. I also used apple juice instead of pineapple. Nice recipe.

I'm not usually a big bran muffin fan but, this recipe is GREAT. My husband loved it and so did I. I omitted the raisins since I don't like raisins and added nuts instead. They were delicious. Thanks!

These are the world's best bran muffins and the only ones my family will eat. We use store brand bran flakes, and crush it up with the bottom of a glass until it is crumbs. The important thing, though, is to substitute 1 cup of crushed pineapple for half the raisins and add about 1 cup pecans. Since I never have pineapple juice I put the rest of the can of pineapple & juice in the blender, add enough apple or orange juice to make 2 cups and then thoroughly pulverize it. If I can remember, I use less sugar because this muffin is really sweet. I bake them in a dark pan at 350 or in a silver-colored airbake pan at 400. Times will vary, but DON'T overbake and don't use muffin cup liners unless you plan on eating those too. The batter will keep for days in the refrigerator, to be used as needed Cooked muffins can be stored in a closed container for several days, or frozen.

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