2 c. pineapple juice (or other citrus juice)
2 c. seedless golden raisins
1 1/8 c. brown sugar
5 eggs
1/2 c. vegetable oil
1/2 c. honey
2 c. flour
4 c. plain whole wheat bran
2 tsp. baking soda
1 tbsp. salt

Heat pineapple juice to lukewarm and add raisins; set aside. Beat together on low mixer speed, brown sugar, eggs, oil and honey. Stir in flour, soda, salt and bran. Add pineapple juice and raisins, mixing well. Batter will be thin. Cover with plastic wrap and refrigerate 2 1/2 - 3 hours (or overnight), to allow bran to expand. Stir. Batter will now be quite thick. Line muffin pan with paper muffin cups; fill 3/4 full. Bake at 400 degrees for 15 to 18 minutes. Yield: 30 muffins. One muffin contains one days worth of fiber. Freeze well for storage.