3 c. shreds of wheat bran cereal
2 1/3 c. all-purpose flour
1/2 c. vegetable oil
1/2 tsp. salt
2 eggs, beaten
1 c. raisins
1 c. boiling water
1 1/2 c. sugar
2 1/2 tsp. baking soda
2 c. buttermilk
1 c. chopped pecans

Combine cereal and raisins in large bowl; pour water over cereal mixture, and mix well. Cool. Combine flour, sugar, baking soda and salt; make a well in center of flour mixture. Add buttermilk, oil, eggs, pecans and bran mixture; stir just enough to moisten dry ingredients. Cover and store in refrigerator as long as one week. When ready to bake, spoon batter into greased muffin pans, filling two-thirds full. Bake at 400 degrees for 15 to 18 minutes. Yield: about 2 1/2 dozen.