Honey Bran Muffins146 Reviews
- Prep: 20 min
- Cook: 25 min
- Ready In: 3 hr 45 min
“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.” - by June M
Original recipe yields 20 muffins
- 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.
Amount Per Serving (20 total)
- 255 cal
- 7.1 g
- 46.8 g
Based on a 2,000 calorie diet
Reviews (146)Rate This Recipe
"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..." See more 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 el..." See morese 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!"
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