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

MUFFIN SPREAD:

1/4 c. butter
6 tbsp. brown sugar
6 tbsp. white sugar
2 tbsp. honey
1 tbsp. water

Cream butter. Gradually beat in sugar. Blend in honey and water and whip until fluffy.

Coat muffin pans liberally and even with mixture, using 2 teaspoons per tin. Now prepare batter.

Combine flours, salt, cinnamon, sugar, and soda. Stir in raisins, eggs, honey, oil, and pineapple. Stir in bran and buttermilk and mix until batter is smooth.

Fill coated tins 3/4 full. Bake at 400 degrees. Remove from tins immediately by turning upside down on cooling racks.