3 c. unprocessed wheat bran
1 c. brown sugar
2 1/2 c. flour
2 1/2 tsp. baking soda
1 tsp. salt
1/2 c. vegetable oil or butter
2 c. buttermilk
2 eggs
1 c. boiling water

Combine 1 cup bran with boiling water and set aside. Cream sugar and oil. Beat in eggs. In separate bowl combine flour, soda and salt. Add separate bowl combine flour, soda and salt. Add alternately to creamed mixture with buttermilk, mixing well after each addition. Add the steeped bran and 2 cups of dry bran. Store in tightly covered container in refrigerator for at least 12 hours or overnight. Batter will keep in the refrigerator for up to 6 weeks. Stir well before baking as it may darken on top. Bake in greased muffin tins at 400 degrees for 20-22 minutes. You can make as many or as few as you need. Serve with cinnamon butter.

3 tbsp. butter, softened
1/2 c. sifted confectioners' sugar
3/4 tsp. cinnamon

Cream well and chill. Makes about 1/4 cup.