5 c. All - Bran cereal, divided
15 oz. box seedless raisins
2 c. boiling water
1 c. sugar
1 c. corn oil
2 c. molasses (or 1 c. plus 1 c. light corn syrup)
4 eggs, well beaten
1 qt. buttermilk
5 c. flour (white, rye, soy or wheat; can use 2 cups white and 3 cups of another)
5 tsp. baking soda
1 tsp. salt

Pour boiling water over 2 cups of All - Bran and the raisins; set aside to cool. Put sugar in large mixing bowl. Add oil, molasses, eggs, buttermilk and remaining 3 cups of All - Bran. Stir, add raisin - bran mixture. Combine flour, soda and salt. Add to bran mixture. May be baked at once or refrigerated for up to 2 months and baked as needed. Bake in greased muffin tins at 400 degrees for 20 minutes. Yields 5 quarts of batter, or 60 muffins. You can freeze the baked muffins to serve at a later date. The number of muffins may vary due to which size muffin tin you use.