In a small bowl, combine pineapple juice and raisins. Set aside.
In a medium bowl, combine flour, soda and salt. Stir in cereal. Set aside.
In a large bowl, combine brown sugar, oil, honey and eggs, mix well. Add cereal mixture, and mix well. Fold in the raisin mixture. Batter will be thin, it will thicken as it chills. Cover, and refrigerate for at least 3 hours or overnight.
Stir chilled batter. Fill greased or paper lined muffin cups 3/4 full. Bake in a preheated 400F oven, for 20 to 25 minutes. Cool in pan 10 minutes before removing to a wire rack.
Serving
Suggestions
Serve with honey butter. Try using buttermilk in place of half the pineapple juice next time.
Originally Submitted
2/28/2017
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