HONEY-PINEAPPLE MUFFINS

5 cups unbleached flour
3/4 cup wheat bran, toasted
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups honey
1 cup vegetable oil
5 eggs
2 tablespoons vanilla extract
1 pound canned crushed pineapple
1 1/2 cups grated carrot
1 cup chopped walnuts

Heat oven to 400 degrees F. Grease 24 muffin cups or line with paper cups.

In a bowl, sift together flour, wheat bran, baking powder, baking soda and salt. Set aside.

Combine honey, oil, eggs and vanilla. Add dry ingredients; mix just until moistened. Batter will be lumpy. Fold in pineapple, carrots and nuts. Portion into muffin cups.

Bake 20 minutes or until a toothpick inserted into the center of a muffin comes our with just a few crumbs on it.

Makes 24 muffins
Source: the National Honey Board