Instructions: Cream butter until light and fluffy. Gradually beat in brown sugar and 6 T. granulated sugar. Blend in 2 T. honey and water and whip until fluffy. Coat 18 large muffin cups liberally and evenly with mixture, using about 2t. per cup. (Note: Honey glaze may be reduced, if desired.)

Combine whole wheat flour and cake flour, remaining 10 T. granulated sugar, salt, soda and cinnamon. Stir in raisins. Add eggs, remaining 1/4 c honey, oil and pineapple and blend. Stir in bran and buttermilk and mix until batter is smooth. Fill coated muffin cups 3/4 full. Bake 400 degrees 18 to 20 minutes; remove muffins from cups immediately by turning upside down on racks.

Makes 18

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