2 c. ready to eat Bran cereal
1 c. boiling water
4 eggs
2 c. sugar
1 c. cooking oil
1 qt. buttermilk
4 c. 3 minute bran Quick oats
5 tsp. baking soda
1 1/2 tsp. salt
5 c. flour

Stir together bran cereal and boiling water. Let cool. In another bowl (large) beat eggs. Stir in sugar, oil, buttermilk and oats; mix well. Add remaining ingredients, stirring just until moistened. Gently stir in cooled bran mixture. Grease muffin pans and fill 2/3 full. Bake at 400 degrees for 18-20 minutes. Makes 4 dozen. Batter may be stored in refrigerator up to 1 month.