In a small bowl combine pineapple juice and raisins. Set aside.
In a medium bowl combine flour, bicarb 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 200 degree C oven for 20 to 25 minutes. Cool in pan 10 minutes before removing to a wire rack.