3 c. El Molino bran flakes
1 c. boiling water
2 eggs, beaten
2 c. buttermilk
1/2 c. vegetable oil
1 c. fruit (raisins, currants, prunes, dates)
2 1/2 tsp. baking soda
1/2 tsp. salt
1 c. brown sugar
2 1/2 c. unsifted El Molino
White pastry flour

Combine bran flakes and boiling water in large bowl and moisten evenly. Cool. Add eggs, buttermilk, oil and fruit. Blend well. Sift together dry ingredients. Stir gently into bran mixture. Bake now or refrigerate batter in tightly covered container (up to 2 weeks). Fill muffin cups 2/3 full. Bake in a 425 degree oven for 20 minutes or until done. Makes 24 to 30 muffins.