1 c. boiling water
2 1/2 c. all-bran cereal
1/2 c. vegetable oil
1 1/2 c. sugar
2 eggs, beaten
2 c. buttermilk
2 1/2 c. all-purpose flour
2 1/2 tsp. baking soda
1 tsp. salt
1 c. raisins, optional

Pour boiling water over bran cereal and let stand while mixing other ingredients. Cream oil and sugar, add beaten eggs and beat together thoroughly. Add buttermilk and bran mixture. Sift together dry ingredients and mix into bran mixture.

Fill desired number of greased muffin tins 2/3 full. Bake at 400 degrees for 15-20 minutes. This batter will keep in the refrigerator for 6 weeks. Note: Raisins should not be added to batter until ready to cook. Yield 3 dozen muffins - 6 dozen mini muffins (decrease baking time for mini muffins to 12-15 minutes).