2 c. quick cooking rolled oats
2 c. boiling water
4 eggs, beaten
2 c. sugar
1 c. oil
1 qt. buttermilk
3 c. whole wheat flour
2 c. flour
5 tsp. baking soda
1 tsp. salt
4 c. all bran cereal

This batter can be store in a covered container in the refrigerator up to 2 weeks.

Combine oats and boiling water in very large bowl; let cool. Mix together eggs, sugar, oil, buttermilk, and add to oats. Sift dry ingredients together and add with All Bran cereal to the oats mixture. Grease muffin tins and fill 3/4 full with batter and bake in a preheated 375 degree oven 15-20 minutes.

Raisins, nuts, or chopped dates can be added to the batter before baking.

I like to use a bit of the batter each day to bake fresh muffins for the morning. Makes 5 dozen.