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

Combine bran and buttermilk in large bowl and let it stand for 5 minutes. Stir in eggs, pineapple and butter. In another bowl blend flour, brown sugar, salt, baking soda and pecans; add to bran mixture all at once and stir until mixed (batter will not be smooth). Spoon batter into greased muffin pans and bake at 375 degrees for 25 minutes. Makes about 2 dozen muffins. Batter can be refrigerated up to 3 weeks and used as needed.