Honey All-Bran Upside Down Muffins

2 c. Kellogg’s All-Bran Cereal

1/2 c. Cox Honeyland's Honey

1 1/4 c. milk

1 egg, slightly beaten

1 c. flour, sifted

1 tsp. baking soda

1/2 tsp. salt

1/4 c. Cox Honeyland's Honey

1/2 c. currants

Combine All-Bran, 1/2 c. honey, and milk in a bowl. Let stand until most of the moisture is absorbed. Stir in the egg. Sift flour, baking soda, and salt together and add to All-Bran mixture, stirring only until combined. Put 1 tsp. honey into the bottom of each greased muffin cup, then sprinkle with about 1 tsp. currants. Fill 2/3 full with batter. Bake in a moderately hot oven, about 400 °F, for about 25 minutes. Let stand for five minutes before removing from the pans. Serve currant-side up. Yield: 12–15 muffins

Optional:

Use large muffin tins. Grease tins and place 2 tsp. honey in the bottom muffin cup. Cut a pineapple slice to fit and place half of a maraschino cherry in the center. Fill 2/3 full with muffin batter. Increase baking time to 30 minutes.