1 (11 oz.) box All-Bran cereal
5 c. flour (I use unbleached wheat or oat)
3 c. sugar
5 tsp. baking soda
2 tsp. salt
4 eggs
1 c. salad oil
1 qt. buttermilk
2 c. whole pecans (or choice)

Mix dry ingredients (except bran). Mix eggs well in separate bowl. Add oil and buttermilk to eggs. Add liquid to dry ingredients. Blend well. Add All-Bran and nuts last and let batter set in refrigerator overnight, in tightly covered container. When ready to bake, fill muffin tins quite full and bake at 400 degrees for 20 minutes or so. Batter will keep up to 3 weeks in refrigerator.