1/2 cup whole wheat flour
3/4 cup cake flour
6 Tbsp sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 cup raisins
2 eggs
1/4 cup honey
1/4 cup vegetable oil
1/4 cup crushed pineapple (drained)
3 cups bran cereal
1 1/2 cups buttermilk

Soak bran cereal in buttermilk for 15 minutes. In separate bowl, mix together flours, sugar, salt, cinnamon and baking soda. In another bowl, lightly beat eggs, then add oil, pineapple, honey and raisins. Make well in dry ingredients and pour in egg mixture and buttermilk mixture. Stir just until smooth.

Honey Glaze (to grease muffin tins with):
1/4 cup butter, softened
6 Tbsp brown sugar
6 Tbsp white sugar
2 Tbsp honey
1 Tbsp water

Cream butter and sugars. Add honey and water and beat until fluffy. Coat 20 – 24 muffin tin cups and spoon in batter until about 3/4 full.

Bake at 400*F for 18 -20 minutes or until top springs back when lightly touched. Immediately turn out of pans and leave upside down on rack to cool.