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Honey Bran Muffins
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Preparation time: 20 Min
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SUBMITTED BY: June M PHOTO BY: Deidrea "These muffins are made with bran cereal, and sweetened with pineapple juice, brown sugar, and honey. The recipe requires the batter to be refrigerated for at least 3 hours. It can be made the night before, and then baked in the morning. Makes 20 regular muffins, or 12 jumbo muffins." COOK TIME 25 Min READY IN 3 Hrs 45 Min SERVINGS & SCALING Original recipe yield: 20 muffins US METRIC About scaling and conversions INGREDIENTS | |
475 ml | pineapple juice |
290 g | golden raisins |
220 g | packed brown sugar |
120 ml | vegetable oil |
120 ml | honey |
5 | eggs, beaten |
250 g | all-purpose flour |
9 g | baking soda |
6 g | salt |
115 g | whole bran cereal |
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DIRECTIONS
In a small bowl, combine pineapple juice and raisins. Set aside.
In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.
In a large mixing 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 400 degree F (205 degree C) oven, for 20 to 25 minutes. Cool in pan 10 minutes before removing to a wire rack.
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