4 c. whole bran cereal
2 c. buttermilk
1 can (8 oz.) crushed pineapple in pineapple juice
1/2 c. shredded carrot (1 lg.)
1/2 c. coarsely chopped walnuts
3/4 c. vegetable oil
1 c. honey
2 eggs
2 c. whole wheat flour
2 tsp. baking soda
1/4 tsp. salt
Honey (for glaze)

Stir bran and buttermilk in large bowl. Let stand 5 to 10 minutes until bran has absorbed milk. Stir in pineapple and juice, carrot, nuts, oil, honey and eggs; mix well. Add whole wheat flour, baking soda and salt, stirring until blended.

Line muffin pan with paper baking cups. Fill cups 2/3 full with batter. Bake at 400 degrees for 18 to 22 minutes or microwave at high 2 1/2 to 3 minutes, rotating pan half-turn after half of time. Muffins are done when they look dry and set on top.

Immediately after removing from oven, glaze, if you wish by brushing tops lightly with basting brush dipped in honey. Top with chopped nuts if you wish.