Making Thai-style chicken in your Instant Pot is quick and simple. It features a creamy green coconut curry sauce with the perfect amount of heat. When served with rice, it is wonderful.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 45 mins |
| Servings: | 20 |
| Yield: | 20 muffins |
Ingredients
- 2 cups pineapple juice
- 2 cups golden raisins
- 1 cup packed brown sugar
- ½ cup vegetable oil
- ½ cup honey
- 5 eggs, beaten
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 cups whole bran cereal
Instructions
- 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.
Nutrition Facts
| Calories | 255 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 308 mg |
| Sugars | 30 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
The absolute best bran muffins I have made! I used Raisin Bran cereal the first time ( picked the raisins out) It’s all the store had at that time! Then made them with regular bran cereal the second time! Since I’m not a cooked raisin fan I always omit them. The muffins are very flavorful and not at all dry. I guarantee I will make these several more times!
Great muffins.
Great muffins.
One of my favorite muffin recipes! delicious, moist, and healthy.
I changed it a bit. I put all honey as a sweetener. I used 1 cup of honey. Both my husband and I like these a lot and they also freeze well.
So good! It’s so delicious with the raisins, but you could substitute with cherries or apples or blueberries, etc. I cooked for 20 min and they turned out good, just a little overcooked. I’m going to try 15 min.
Loved this recipe. At first I was concerned that I had gotten the wrong cereal (All Bran, the kind that looks like guinea pig food), but it worked!! Next time I will bump up the flavour with some allspice, cloves and cinnamon, but as is it is very good. Even my picky eater girls like them, half were gone within an hour!
Really love this recipe! Even my picky 2 year old loves these muffins. Cooked for 20 minutes at 375 degrees and they came out perfect. Made almost exactly like the recipe says, except I added in a bit of cinnamon as another reviewing suggested. And I made directly in the muffin tins (no liners) as I read from quite a few reviewers that it sticks really badly to the liners.
Wonderful recipe! I did not have pineapple juice so I substituted apple cider. Even the kids loved them!
Unusual and THE best bran muffin recipe of all time. No substitutions or changes required
Great recipe. I like a heavy bran raisin honey muffin and this does the trick. I used all bran buds cereal for the bran and used all wheat flour instead of half bleached flour. Also, I found its hard to locate pineapple juice in small quantities so I used a small can of crushed pineapple. Then added 3/4 cup water to make up for less liquid in the can. Wonderful. It results in tiny pineapple chunks throughout the muffin that complements the raisins, bran, honey, and brown sugar beautifully. Thanks!!
Perfect recipe, love the pineapple and honey 🙂
an amazing muffin, very flavourful
Made this twice and both times they turned out great, muffins are super moist. Only change I did was using apple juice, instead of pineapple, only because I have lots of apple juice. Next to blueberry muffins, this is the families next fave.
Followed the recipe exactly. Baked for 18 minutes the following morning. These are delicious. I used all bran cereal.
Definitely will make these muffins again .
The first time I tried this recipe I realized part-way into it that I had overlooked the part about the chilling overnight. Oh, well, I just threw the All Bran in the juice with the raisins for about 10 minutes. Added the flour mixture first to the egg mixture and then stirred in the wet glop of bran and raisins. The batter was not thin; it baked up perfectly–no extra waiting! I just made them with apple juice today and they were super yummy! Thanks!
I substituted apple sauce for oil, and apple juice for pineapple. It tastes amazing!
It is fabulous! Did not change a thing about it and it turned very good! I used dole pineapple juice and Kellogg’s All-Bran Original cereal. I put a few muffins in the freezer and the rest has been on the counter for three days – still fresh, moist and good. Highly recommend!
Definitely 5 stars I made a few changes I used 3/4 cup whole wheat flour (Robin Hood) and 1/4 cup ground flax instead of the all purpose flour. I used 1/3 cup of Coconut sugar instead of the brown sugar, I used 1/4 cup of milk in place of the honey, I used sunflower oil instead of vegetable oil, I used 1/2 cup pineapple juice and 1/2 cup orange juice instead of 1 cup of pineapple juice. I used dried cranberries instead of raisins. I just used a couple of pinches of salt and I cooked it at 425F for 11 minutes and 400F for 11 minutes these muffins have a great taste lots of flavour and very moist, they have just the right amount of sweetness i let them sit in the fridge for about 5 hours. It made 13 muffins that is with the recipe cut in half Thanks June M for posting
This is a great bran muffin recipe. I think next time I would add some cinnamon for some extra flavor. 18 minutes cooking time no cupcake liners