1 c. All Bran cereal
1 c. buttermilk
1/2 c. raisins
1/2 c. pecans or walnuts
1 egg, stirred
2 tbsp. molasses
3 tbsp. canola oil
1 c. White Lily self-rising flour

Mix All Bran, buttermilk, raisins and nuts. Let stand in bowl for 5 minutes. Combine eggs, molasses and canola oil and add to All Bran mixture. Quickly, stir in flour until moistened. Pour into 12 greased muffin tins. Bake at 350 degrees for 15 to 20 minutes.