HONEY BRAN MUFFINS 
2 c. bran buds cereal
1/2 c. sugar
1/4 tsp. salt
1/2 c. (1 stick) butter, melted
2 eggs
1 (8 oz.) can crushed pineapple, undrained
1 1/2 c. all-purpose flour
2 tsp. baking soda
3/4 c. honey
1/4 c. unsulfured molasses
2 c. buttermilk
1 c. raisins

Mix first 5 ingredients in large bowl and make well in center. Add honey and next 3 ingredients and mix well. Stir in buttermilk, pineapple and raisins. Place in airtight container. Seal and refrigerate 24 hours.

Preheat oven to 375 F. Spray muffin cups with nonstick vegetable oil spray. Spoon batter into muffin cups, filling 3/4 full. Bake until tester inserted in center comes out clean, about 20 minutes. Cool slightly in tins. Transfer to rack. (Can be prepared 2 days ahead. Cool completely. Store in airtight container.) Makes about 24.

 

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