Honey Bran and Raisin Muffins

    Honey Bran and Raisin Muffins

    (188)
    10saves
    3hr45min


    178 people made this

    About this recipe: These treats are a lot healthier than the average muffin. They are made with bran cereal and sweetened with pineapple juice, brown sugar and honey. To make these muffins, you need to plan ahead of time, as the batter needs to chill for 3 hours.

    Ingredients
    Makes: 20 muffins

    • 475ml pineapple juice
    • 290g golden raisins
    • 220g dark brown soft sugar
    • 125ml vegetable oil
    • 175g honey
    • 5 eggs, beaten
    • 250g plain flour
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon salt
    • 115g whole bran cereal, such as All-Bran

    Method
    Prep:20min  ›  Cook:25min  ›  Extra time:3hr chilling  ›  Ready in:3hr45min 

    1. In a small bowl, combine pineapple juice and raisins. Set aside.
    2. In a medium bowl, combine flour, bicarbonate of soda and salt. Stir in cereal. Set aside.
    3. In a large mixing bowl, combine dark brown soft 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.
    4. Stir chilled batter. Fill greased or paper lined muffin tin 3/4 full.
    5. Bake in a preheated 200 C / Gas 6 oven, for 20 to 25 minutes. Cool in tin for 10 minutes before removing to a wire rack.
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    Reviews & ratings
    Average global rating:
    (188)

    Reviews in English (188)

    by
    95

    Great Muffins! always a hit with my family. Heres a tip: I found that if I use a good brand of bran (kellogs or the like) it absorbs much better then the cheaper no name brand. After a long time of refrideration the no name brand will still be quite "sloshy", rather then absorbing moisture while in the fridge it seemed to absorb during the baking time. Not a big deal just a matter of personal preference I guess.  -  25 Feb 2002  (Review from Allrecipes US | Canada)

    by
    85

    I've been using this recipe for several years and just now remembered to review it. :o) It is the BEST bran muffin recipe I've ever tried. I did make some changes, as it looks like most everyone else did too. I use apple juice and chopped apples instead of the pineapple juice and raisins originally called for. I also add 1 tsp cinnamon and a dash of cloves to the flour mixture. I had a problem with the cereal retaining some of the flour and having white clumps on it, so I mix the cereal in separately - after the flour mixture has been incorporated with the wet ingredients. You need to use bran FLAKES - I buy the store brand that says 100% whole bran flakes and it works great. I've also subbed applesauce for the oil, and the only difference noted was they didn't rise quite as much. I use olive oil if I leave the oil in, and it doesn't taste olive-y after it's cooked. I've also made them with pineapple juice and chopped pineapple, and it's excellent that way also. The batter is very thin initially, but I let it sit overnight and it's perfect in the morning. I use an ice cream scoop to measure into the muffin tins. I normally make a double batch of muffins and freeze them. Thank you so much for an awesome recipe! Definitely FIVE STARS!  -  07 Oct 2007  (Review from Allrecipes US | Canada)

    by
    45

    I've used egg beaters to replace the eggs; have added up to 1 c. shredded carrots as well - both with excellent results! Cinnamon, nutmeg and allspice are also excellent additions.  -  13 Jan 2002  (Review from Allrecipes US | Canada)

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