2 1/2 c. bran cereal (Bran Buds work best)
1 1/2 c. sugar, or less to taste
2 1/2 c. plain flour
2 1/2 tsp. baking soda
1 tsp. salt
2 c. buttermilk
1/2 c. (1 stick) butter, melted
2 eggs, beaten
Nuts, raisins (optional)

Combine cereal, sugar, flour, soda and salt in large glass or plastic bowl. Mix liquid ingredients together and then add to dry ingredients. Cover. Refrigerate at least overnight. (Batter keeps in refrigerator for 6 weeks.)

Spoon batter into paper cups in muffin tin and bake at 400 degrees for 15-20 minutes. Yields fresh breakfast muffins every morning for days and days!