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.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine pineapple juice and raisins. Set aside.

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  • 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.

Nutrition Facts

255.2 calories; 4 g protein; 46.8 g carbohydrates; 46.5 mg cholesterol; 308 mg sodium. Full Nutrition

Reviews (165)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/11/2003
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. Read More
(98)

Most helpful critical review

Rating: 2 stars
06/04/2003
A very heavy muffin! It's a little to heavy for me but you could actually eat it for breakfast on its own and it would fill you up. Read More
(5)
194 Ratings
  • 5 star values: 146
  • 4 star values: 37
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
06/11/2003
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. Read More
(98)
Rating: 5 stars
10/07/2007
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! Read More
(87)
Rating: 5 stars
08/01/2003
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. Read More
(47)
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Rating: 5 stars
07/09/2007
These muffins came out beautifully! I used General Mills' All-Bran cereal and was out of raisins so I looked through my pantry and decided on using apricots which I chopped. Another difference I made was using Juicy Juice brand's Orange Tangerine juice instead of pineapple juice (didn't have any). After chilling for 3 hours I used a cookie-dough spring action-type scoop to distribute the batter into the muffine cups - 2 scoops was the perfect amount to fill regular-sized muffin tins. I baked the muffins for 15 minutes and they came out perfectly - 20 min. would be way too long. In the end I was able to make 27 muffins not bad.:) The next time I make these I think I would crush the bran cereal a bit to avoid the bran "chunks" as I call them. I think making the bran a bit more discreet would be better. Also I baked the muffins in aluminum muffin cups. This didn't change the speed of cooking (they ended up the same aas they would if they were in paper ones); but I did this so I could keep them fresh by refrigerating then I can heat them up in the toaster oven each morning so I could have a 'hot fresh muffin.' Read More
(34)
Rating: 5 stars
08/08/2008
This recipe is no joke FABULOUS!!!! I put a little honey in bottom of cups and on top of batter before baking. I also used 1 cup of dried pineapple instead of raisins. they dont look that great but they taste great. Very close to Mimis cafe honey bran muffins. Just what I was looking for! Thanks!!!! Read More
(29)
Rating: 5 stars
12/13/2003
Great bran muffins! They were not too heavy and very moist. I also used apple juice instead of pineapple. Nice recipe. Read More
(28)
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Rating: 5 stars
10/09/2006
Wow these were great! I made a few changes: I used whole wheat flour instead of regular. I also substitued 1/2 cup unsweetened applesauce for the oil. I cut the honey down to 1/4 cup. And I used eggbeaters as previously suggested! I used All-Bran cereal. And I did use pineapple juice because I happened to have some on hand - I love what pinapple juice does for these muffins! Just great! I made half the muffins after the batter chilled for 3 hours and only had to bake them 15 minutes before they were done. I will make the rest of them tomorrow and see if they can possibly be any better(I doubt it)! Read More
(27)
Rating: 4 stars
12/13/2003
I found this recipe to be tasty it really doesn't taste like a heavy bran muffin. The tempeture of 400F is a little too warm to be baking muffins so I turned it down to 350F. Also be aware that the muffins stick to the muffin cups! Other then those set backs the taste is great! Read More
(17)
Rating: 5 stars
06/04/2003
I'm not usually a big bran muffin fan but this recipe is GREAT. My husband loved it and so did I. I omitted the raisins since I don't like raisins and added nuts instead. They were delicious. Thanks! Read More
(16)
Rating: 2 stars
06/04/2003
A very heavy muffin! It's a little to heavy for me but you could actually eat it for breakfast on its own and it would fill you up. Read More
(5)