3 c. wheat bran cereal
1 c. boiling water
1 c. sugar
1/2 c. butter
2 eggs
2 1/2 c. unbleached white bread
2 1/2 tsp. baking soda
1 tsp. salt
1 pt. buttermilk

Put 1 cup of bran in a small bowl. Add the water, stir once and let stand to soften. Cream the butter and sugar in a mixing bowl. Beat the eggs slightly. Combine the flour, soda and salt. Combine the softened bran, the remaining bran, the eggs, flour mixture and buttermilk with the butter and sugar and stir until thoroughly mixed. Pour into a plastic container. Cover tightly and store in the refrigerator for a minimum of 12 hours and a maximum of 6 weeks. Spoon the batter into Teflon lined or buttered muffin tins, filling them 2/3 full. Yields 2 dozen.