2 c. all-bran cereal
1 1/2 c. buttermilk
3 eggs
1 (20 oz.) can crushed pineapple
1/2 c. butter, melted
2 1/2 c. all-purpose flour
3/4 c. dark brown sugar, packed
2 tsp. salt
1 tbsp. plus 1 tsp. baking soda
1/2 c. chopped almonds, toasted
1 c. raisins

Combine cereal and buttermilk in a large bowl; let stand 5 minutes. Stir in eggs, pineapple and juice, and melted butter.

In separate bowl, combine flour, brown sugar, salt, soda, raisins, and almonds. Stir dry mixture into pineapple mixture until just mixed; batter will not be smooth. Spoon batter into paper muffin liners sprayed with vegetable spray. Bake in 375 degree oven 20 to 25 minutes. Makes 24. Batter may be refrigerated up to 3 weeks.