3 c. whole bran cereal
1 c. boiling water
2 eggs, lightly beaten
2 c. buttermilk
1/2 c. salad oil
2 1/2 tsp. baking soda
1/2 tsp. salt
1 c. sugar
2 1/2 c. flour
1 c. raisins, chopped, dates, dried apricots, pitted prunes or other chopped, dried fruit

In large bowl combine bran cereal with boiling water, stir to moisten, let cool. Add eggs, buttermilk, oil and fruit; blend well. Mix together the soda, salt, sugar and flour, then stir into the bran mixture.

This may be covered tightly and refrigerated for up to 2 weeks. Bake muffins at your convenience, using only the amount of batter you need.

To bake - Stir batter to redistribute fruit. Spoon into greased or paper lined muffin cups, 2/3 to 3/4 full. Bake at 425 degrees for 20 minutes or until done. Serve hot. Makes 2 to 2 1/2 dozen muffins.