Wisdom comes in all forms.  And this time in came in the form of Aunt Ginger.  It was weeks before my wedding and the gifts were starting to pile up.  I made a comment about thinking I’d seldom use some of the nicer dishes and service items.  But, why not, she asked?  Why do we have to save our nice stuff.  Why can’t we use the nice stuff every day?  Since tomorrow may never come, I use the best I have today.

Along with life tips, Aunt Ginger also gave me recipes.  And many years later they are recipes I still use!  There’s one thing I remember her making that I never got the recipe for.  Those ooey, gooey, stick-to-your-fingers honey bran muffins popped into my head a few weeks ago, so I tracked down the recipe for you guys!

Honey Bran Muffins

makes 12

Bottom Layer:

1/2 cup butter, softened

1/2 cup brown sugar

2 T. honey

2T. water

Beat butter and brown sugar, add honey and water.  Line muffin tins with the mixture.

Top Layer:

1 1/4 cup flour

3/4 cup sugar

1/2 t. cinnamon

1/4 cup oil

4 T. honey

1/4 cup crushed pineapple

3 cups All Bran cereal

1 1/2 cups buttermilk

1/2 cup craisins

Mix all ingredients well and scoop into your muffin tins.  Bake for 20 minutes at 400 degrees.

**edited to add:  Two people commented they had trouble with spilling over and the sugar burning in the oven.  If your muffin tins seem very full, try adding less to each tin and making more muffins.  Also, turning down the oven would help with burning on the bottom of the muffin.  Each oven can heat differently.  Hope that helps!

Here’s that free lensing technique again.  I love it!  I need to do a blog post on it!