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Prep Time15 minutes
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Cook Time20 minutes
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Serv SizeYield 18-24 muffins
Griswold’s bran muffin with pineapple, raisins, honey, buttermilk & brown sugar.
Ingredients
Muffin Spread
Muffin Batter
Directions
Since opening as a simple roadside stand on Foothill Boulevard in Clairemont California back in 1950, Griswold's Smorgasbord Restaurants in Clairemont and Redlands had grown into a Southern California tradition. Millions of customers sampled the astonishing variety of foods that made up Griswold's Smorgasbord table. To keep them coming back, no two smorgasbords were ever alike. Griswold's continental bakeries also attracked bread and pastry lovers across Southern California. This Bran muffin recipe came from a vintage cookbook published by California Restaurant Association.
To make muffin spread: Cream butter with an 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, vegetable oil and pineapple.
Stir in bran and buttermilk and mix until batter is smooth. I used Total Bran Flakes and crushed them. I also waited for about 15 minutes for the batter to thicken before I put it in the muffin tins.
Fill coated muffin tins three-fourths full. Bake at 400 degrees for 18 to 20 minutes. Remove muffins from tins immediately by turning tins upside down onto cooling racks.
Enjoy!
Conclusion
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