Griswolds Muffins

This morning we searched for my copy of that wonderful muffin recipe from Griswolds. Well, it wasn't in my litte card file with my other muffin recipes like Commuter Muffins, Honey Bran Muffins, Add to Muffins. So I just turned on my computer and asked for it. Here goes:

BRAN MUFFINS FROM GRISWOLDS

Muffin Spread:
1/4 cup butter or margarine
6 Tablespoons brown sugar
6 Tablespoons granulated sugar
2 Tablespoons honey
1 Tablespoon water

Muffin Batter:
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 a 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. Makes 18 muffins.

This recipe may sound involved, but the effort is sure worth it. These muffins are scrumptions.