Time 45m Yield 24 muffins, 12 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 375. GLAZE. Cream butter with sugars until light and fluffy. Beat in honey and water. Using a brush, coat bottom and sides of muffin tins. MUFFINS. Mix fruit, honey and oil until smooth. Beat in eggs, then buttermilk and bran. Sift flour, baking soda and salt together. Add to mixture and beat until just combined. Fill tins 3/4 full. Bake for 20 - 25 minutes until springy to the touch. Cool for 2 minutes then invert on rack to cool completely.
Number Of Ingredients 21 Steps:
Preheat oven to 350 degrees F. Distribute about 1 tablespoon of the Glaze into 12 muffin tins and be sure to coat the bottom and sides of each muffin tin. (I did this just before I mixed the wet and dry ingredients so that the glaze was fairly liquid, and I just spread it evenly between all 12 tins rather than measure) In a medium bowl (or one with a pour spout) mix all the dry ingredients. In a separate bowl (I didn’t do this I just put all the wet ingredients into the middle of the dry ingredients and mixed them all together), mix the “liquid” ingredients. Stir the liquids into the dry ingredients until just moistened. Fill muffin tins 2/3 full, bake at 350 for 20min, until a toothpick comes out clean (be sure not to fill the muffins too full because even at 2/3rds they spring up over the tops a little. Immediately invert the baked muffins onto foil or wax paper to cool. I put mine on wax paper, and then enjoyed eating the caramelized rings on the muffin tin - if you make them, you’ll know what I’m talking about.
Time 3h45m Yield 20 Number Of Ingredients 10 Steps:
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.
Time 55m Yield 6-12 muffins Number Of Ingredients 13 Steps:
Heat oven to 375°F. In a mixing bowl, cream the sugar and butter together with an electric mixer. When they are thoroughly mixed, add the eggs and beat for 1 more minute. Sift the flour into a separate bowl, together with the baking soda, nutmeg and cinnamon. Add the flour and buttermilk to the first mixture, and mix at low speed until smooth. To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts. Make the nut topping by combining all the Nut Topping ingredients together in a small bowl. Grease muffin tins with additional butter or margarine, or use paper or foil baking cups. Fill each cup ¾ full of batter. Add a full rounded tablespoon of the nut topping on top of the batter in each cup. Bake immediately, or the topping will sink to the bottom of the muffins, and then you will be mad at yourself - and we don’t want that to happen, do we?. Bake at 375°F for 20 to 25 minutes until the muffins are golden brown and a toothpick inserted in the middle of a muffin comes out dry. (Home ovens’ heat differently from Mimi’s commercial ovens, and so you may need to adjust the temperature and/or the baking time accordingly). This recipe yields 12 standard-size muffins, or 6 Jumbo-size muffins. If you are using jumbo muffin tins, reduce the oven temperature by 25° and increase the baking time by 5 to 10 minutes.
