Bran Muffins with Honey

    3 hours 45 minutes

    This recipe requires the batter be chilled for at least 3 hours, so you can make it the night before and then bake it in the morning.

    179 people made this

    Serves: 20 

    • 2 cups (500ml) pineapple juice
    • 2 cups sultanas
    • 1 cup (150g) packed brown sugar
    • 1/2 cup vegetable oil
    • 1/2 cup honey
    • 5 eggs, beaten
    • 2 cups (250g) plain flour
    • 2 teaspoons bicarb soda
    • 1 teaspoon salt
    • 4 cups bran cereal

    Preparation:20min  ›  Cook:25min  ›  Extra time:3hours chilling  ›  Ready in:3hours45min 

    1. In a small bowl combine pineapple juice and raisins. Set aside.
    2. In a medium bowl combine flour, bicarb soda and salt. Stir in cereal. Set aside.
    3. 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.
    4. Stir chilled batter. Fill greased or paper lined muffin cups 3/4 full.
    5. Bake in a preheated 200 degree C oven for 20 to 25 minutes. Cool in pan 10 minutes before removing to a wire rack.

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    Reviews in English (164)


    Didn't have pinapple juice, so replaced with pinapple &coconut. It tastes really nice and makes a good breakfast with my cup of coffee.  -  02 Feb 2016


    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 USA and Canada)


    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 USA and Canada)