3 c. unprocessed bran
2 c. all-purpose flour
1/2 c. wheat germ
2 tsp. baking soda
1 1/2 c. buttermilk
2 eggs
3/4 c. honey
1/4 c. vegetable oil
1 c. coconut, flaked
1 c. pineapple chunks, drained

Preheat oven to 350°F. Grease 24 muffin pan cups (2 1/2 to 3-inch) or line muffin pan with paper baking cups. Set aside.

In a large bowl, stir together bran, flour, wheat germ and baking soda. In another bowl, beat together buttermilk, eggs, honey and oil. Add liquid ingredients to dry ingredients, stirring just until moistened. Stir in coconut and pineapple chunks. Fill cups 2/3 full.

Bake 25 to 30 minutes or until brown. Serve warm or cold.

Yield: 24 muffins.