2 c. oatmeal
2 c. boiling water
2 1/2 c. sugar
1 c. plus 2 tbsp. butter
4 eggs
1 qt. buttermilk
5 c. flour, sifted
5 tsp. baking soda
1 tsp. salt
4 c. All Bran cereal

Soak oatmeal in boiling water. Let cool. Use very large bowl and mix the sugar and butter; cream well and add eggs one at a time, buttermilk, flour, soda, salt and All Bran. Add oatmeal mixture and mix well. Put in wide mouth jars to shoulder, cover and refrigerate. Never stir; spoon into well greased or paper lined muffin tins. Bake at 400 degrees for 15 to 20 minutes. Muffins keep well for 5 to 6 weeks in refrigerator. NOTE: Good mixed with raisins and/or chopped nuts before baking.