1 c. boiling water
3 c. Bran cereal (mix brands for different tastes)
1/2 c. butter
1 c. sugar
2 eggs
2 1/2 c. flour
2 tsp. baking soda
2 c. buttermilk or sour milk

Place bran cereal in large mixing bowl and stir in boiling water until moistened. Add butter and let stand until softened. Stir in sugar, eggs and beat well. Blend in flour, soda and milk. Stores in refrigerator 6 weeks.

To cook, spoon batter into paper-lined custard cup.

1-2 muffins - 1 minute medium, 30 seconds high.

4 muffins - 2 minutes medium, 1-1 1/2 minutes high.

6 muffins - 4 1/2 minutes medium, 1 1/2-2 minutes high.