1/4 c. butter
6 tbsp. brown sugar, packed
1 c. granulated sugar
6 tbsp. honey
1 tbsp. water
1/2 c. whole wheat flour
1/2 c. plus 2 tbsp. cake flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 c. raisins
2 eggs
1/4 c. oil
1/4 c. well drained crushed pineapple
3 c. whole bran cereal
1 1/2 c. buttermilk

Cream butter until fluffy and gradually beat in brown sugar and 6 tablespoons granulated sugar. Blend in 2 tablespoons honey and water and whip until fluffy. Coat 18 muffin cups liberally and evenly with mixture using about 2 teaspoons per cup. Combine whole wheat and cake flours, remaining 10 tablespoons granulated sugar, salt, soda and cinnamon.

Stir in raisins. Add eggs, remaining 1/4 cup honey, oil and pineapple and blend. Stir in bran and buttermilk mix until batter is smooth. (If cereal is buds let soak in buttermilk 5 minutes and beat with electric mixer to make smooth, then add to other mixture). Fill coated muffin pans 3/4 full. Bake at 400 degrees 18 to 20 minutes. Remove muffins from pans immediately by turning upside down on racks.