2 1/2 c. natural bran
2 c. boiling water
1 3/4 c. white sugar
1 1/4 c. vegetable oil
4 eggs
3/4 c. molasses
1 qt. buttermilk
5 c. whole wheat flour
8 tsp. baking soda
2 tsp. salt
2 c. raisins or dates
5 c. bran flakes or All-Bran

Combine natural bran and boiling water. Cool. Mix sugar, oil, eggs, molasses. Add bran, buttermilk, fruit, and flour sifted with soda and salt. Fold in bran flakes. Store batter in refrigerator for at least 3 hours. Bake in greased muffin pans at 400 degrees for 18 minutes.

Makes 45 muffins. Batter may be kept in refrigerator for 4 weeks and baked as needed.