Bran Muffins From Griswold's
1/2 cup whole wheat flour
3/4 cup cake flour
6 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup raisins
2 eggs, lightly beaten
1/4 cup honey
1/4 cup oil
1/4 cup crushed pineapple, drained
3 cups whole bran cereal
1 1/2 cups buttermilk
To make muffin spread: Cream butter in electric mixer. Gradually beat in sugars. Blend in honey and water and whip until fluffy. Coat muffin tins liberally and evenly with mixture, using about 2 teaspoons per tin.
To make muffin batter: Combine flours, sugar, salt, cinnamon and baking soda in medium bowl. Stir in raisins, eggs, honey, oil, and pineapple. Stir in bran and buttermilk and mix until batter is smooth. Do not overmix. Fill coated muffin tins three-fourths full. Bake at 400 degrees for 18-20 minutes. Remove muffins from tins immediately by turning tins upside down onto cooling racks.